Wheat gluten at 5% level and commercial fine bran at 10% level were incorporated in wheat flour obtained from three varieties namely B-24 23, SB-1079 and SB-1066 to study their effects on bread baking quality and to enhance the fiber content of the bread. To improve the bread quality Glycerol Mono Stearate  and Sodium Stearyl  were used. Addition of gluten and   bran enhanced the nutritional quality in terms of protein ,mineral matter and fiber.Incorporation of bran enhanced the baking absorptions which further improved with the addition of gluten,bran and SSL/GMS. Bran incorporation resulted in decrease in loaf volume which improved after the addition of gluten (0.2% on flour weight bask) in all the three varieties flour. The quality of bread was much better with addition   of gluten Glycerol Mono Stearate and bran.