The study reports the effect of blending amaranth flour(AF) and defatted soybean flour(DSBF) on pan bread production from refined wheat flour (WF). The chemical composition of AF, DSBF and WF was investigated. AF had higher protein, fat and carbohydrate contents 16.40, 08.20, 65.40%, respectively. Different proportions of AF (5, 10, 15, and 20% replaced WF) with DSBF (fixed 5% was added for all, except control sample 100% WF) were blended with WF to make the pan bread. Addition of AF , DSBF in comparison to WF resulted in lesser increase in rheology properties (water absorption, arrival time, dough development, stability, proportional number. On contrary, degree of softening, elasticity, extensibility, and energy decrease comparing with dough WF. The physical characteristics of all blends pan bread such as weight and density increased while the specific volume and volume decreased comparison with control. Pan bread containing AF and DSBF exhibited higher crude protein, fat, and fiber with improved minerals contents and a slight decrease in sensory properties. . Textural attributes such as cohesiveness, resilience, gumminess and chewiness of pan bread increased with AF and DSBF addition. However, there was a change in the parameters of color in comparison to control pan bread. Hence addition AF and DSBF for pan bread production can be used to improve the nutritional and some of the physical characteristics of pan bread. All proportions of supplemented pan bread samples were fresher and suitable for human consumption especially up to 20 % AF substitution. Hence AF and DSBF can be used to improve the nutritional and some physical characteristics of pan bread.