The effect of malt flour and α-amylase on wheat flour pan bread was studies. Wheat flour 72% extraction was mixed with 2,4 % and 6% malt flower and 40,60 and 80 ppm α-amylase to study the effect of there addition on dough quality and quality of pan bread prepared from treated dough. Farinograph parameters showed decrease in water absorption stability, development time and increase in dough weakening in treated samples compared with the control samples. Amylograph parameters as maximum viscosity, viscosity at 90˚C, viscosity at 50˚C and set back were decreased with increasing the different additions of malt flour and α- amylase. Sensory characteristics of  pan bread and volume, specific volume, were increased in all treated samples. Also, alkaline water retention capacity was increased with increasing the storage periods. From these results it can be concluded that pan bread produced from wheat flour mixed with 4% malt flour and 80 ppm α- amylase gave the best results.