The effect of different ingredients (sodium chloride. skim milk powder (SMP). fat. lactic acid and sugar) on mixograph and bread making properties Of flour was studied using a central composite design. Mixograph properties such as mixing time, peak height and mixing tolerance and bread making properties such as volume and firmness were measured. All quadratic regression models were significant at p < 0.03 level and had R-2 value between 88.2% and 91.5%. These models can be used to predict dough and bread properties when additive levels are known. Sodium chloride and lactic acid had the most prominent effect on mixing time and peak height, respectively. Mixing time increased with the increase in the sodium chloride level but peak height decreased with the increase in lactic acid level. Lactic acid and SNIP exhibited a negative effect on bread volume and firmness whereas sugar had an improving effect on these parameters. Sodium chloride showed a positive effect on bread volume and firmness. The models developed can be used to ascertain optimum combinations of additives and their levels to produce a bread of desired volume and firmness. (C) 2002 Elsevier Science Ltd. All rights reserved.