In this research the effect of adding different protein compounds (WHEYPOWD, MILKPOWD, VITALPOWD, EGGPOWD, SOY FLOUR) as well as their different concentrations (0, 1, 2, 3, 4 and 5%) on qualitative and rheological properties of dough obtained from three kinds of flour including star, debraned and whole wheat flour was evaluated. VITALGLU was found to be the best protein compound which enhanced all qualitative, quantitative and rheological properties including FN, E135, E90, E45, WA, PT, STABT, ARVT, GLUTINDX, DGLVT, WGLUT, PROT, MAXR135, MAXR90, MAXR45, EXT90 and EXT45.The best second compound was MILKPOWD which improved all rheological properties (E90, E135, EXT45, EXT90, EXT 135, MAXR45, and MAXR 90) by strengthening gluten proteins. Incorporation of 5% VITALGLV led to increase of DGLUT, PROT and WGLVT of all samples. Since Iranian flour is weak regarding amount and quality of gluten proteins, therefore active gluten is suggested for preparation of flour products especially bulked and semi-bulked breads
