A blending study was conducted to investigate the changes in flour properties, physical dough properties, and baking quality when untreated bread wheat flour was replaced with either durum flour, durum first clear flour, or semolina at 0, 25, 50, 75, and 100% levels. Physical dough and baking properties of the blends were also studied after the incorporation of ascorbic acid, sodium stearoyl lactylate, and vital wheat gluten. Of these additives, ascorbic acid had a greater dough-improving effect on durum wheat flours than it did on bread wheat flours. The results demonstrated that durum wheat cultivars with strong gluten properties would be suitable for breadmaking. Blends that produced bread with acceptable characteristics contained 25% durum flour or durum first clear flour and 75% untreated bread wheat flour and a combination of sodium stearoyl lactylate (0.5%) and ascorbic acid (75 ppm).