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This book was carried out to investigate the effect of different bread improvers (i.e. oxidizing agents, emulsifying agents, xylanase, hemicellulase, transglutaminase, -amylase and four commercial improvers) on the rheological parameters, physical properties, sensory characteristics and staling rate of pan bread. Also, sponge cake was prepared by substituted wheat starch at levels 25, 50, 75 and 100% with rice or/and rye flours with different cakes improvers.