Formulated improvers , namely improver A containing Lactalbumin and calcium salts and improver B containing calcium caseinate and Ca⁺⁺ salts  were prepared from whey solids , partial dextrinized corn flour and soy flour were added at different levels as a component of either improver A or improver B to evaluate their effects on the dough physicochemical properties and on the quality of the produced bread . Soy lecithin and soy lecithin hydrolysate were also obtained. These preparations were used at different levels in preparation of pan and balady bread. The obtained data revealed that improver A or improver B could be used at 4% level of the flour, dough containing 20% of both partial dextrinized corn flour and 10% of soy flour preparation to produce a dough with satisfied physicochemical properties. TLC chromatogram of soy lecithin hydrolysate exhibited three fractions. Lecithin hydrolysate was more effective than lecithin in improving of the dough physicochemical properties. The compressibility and the amylogram of pan bread crumb, the loaf volume, specific volume and the overall acceptability revealed that the most effective level to be used from improver A or improver B was 4% and 1% of lecithin or lecithin hydrolysate which had the most improved values, for pan bread either fresh or upon storage for 72 hours. It could be concluded that the formulated improvers (A and B ) and also soy lecithin and soy lecithin hydrolysate could be used for making pan and balady bread with improved quality and improved characteristics when used at the proper levels.