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The baking quality of the flours produced from Dark Northern Spring(DNS), Hard Red Winter(HRW) and Australian Standard VVhite(ASW) were examined. To improve the baking quality of HRW and ASW, oxidants such as dehydroascorbic acid(DHA) and potassium bromate(KBrO₃) were added. The protein content of HR was about 3% higher than that of ASW but the specific volume of the baked gluten extracted from HRW and ASW were nearly same. By addition of DHA 100ppm and KBrO₃ 50ppm as oxidants to HRW and ASW, the farinogram´s stability was strengthened and departure time, time to breakdown were extended. The specific volume of the bread based on HR was very small but it was improved significantly by addition of oxidants. According to the quality scoring of bread, the breads based on DNS, HRW and ASW were 93, 72 and 75, respectively. The baking quality of HRW was improved by DHA and KBrO₃, but not much in ASW.
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