Healthier foods are preferable for consumers to prevent non-communicable diseases. Therefore, industry and researchers are involved to enhancing bread production technology to improve quality of bakery. The aim of research is to evaluate the effect of adding 2, 4 and 6% of ginger to wheat pan bread on physicochemical properties, rheological and quality characteristics. The results of phytochemical analysis (tannins and saponins) showed that the level of tannin in ginger was 0.024 mg/100g and non-detected in wheat. While the saponins in ginger was 4.59 mg /100g, and non-detected in wheat. Sensory evaluation showed that the overall acceptability of pan bread contains 2, 4 and 6% ginger were more acceptable to the committee members than the levels of ginger 10 and 12%. The chemical analysis of pan bread with ginger 6% showed highest content of protein, fat, fiber and ash compared with raw wheat and pan bread of wheat. The pan bread supplemented with 6% ginger contained a higher level of antioxidant activity and total phenol. Were 35.23% and 160.23 mg/100g, respectively compared to pan wheat was 20.74% and 118.26 mg/100g. The results showed that incorporation of low level of ginger up to 6% did not cause any pronounced change on dough characteristics and on bread rheological properties. The current study recommends to use ginger to supplemented bread products as functional food in our daily diet.