Quality problems, such as poor texture and undesirable sensory properties, are occasionally encountered in pan bread. In this study, wheat-based pan bread was produced on a pilot scale by adding lipase, glucose oxidase and transglutaminase to flour to improve the flour rheology and bread quality. Response surface methodology was used to investigate the effect of these enzymes at various contents on specific volume of pan bread. The specific volume of pan bread ranged from 6.12 × 10-3 m3·kg-1 to 7.29 × 10-3 m3·kg-1. Textural properties of the bread produced with the optimum enzyme formulation were superior to the control bread, and its sensory properties were also more appreciated. The results obtained in this study showed that the use of enzymes improved technological properties of pan bread and allowed the production of a fresher and more consumer-friendly pan bread.