Whole wheat bread often lacks appeal due to its texture, taste, and appearance. By adding certain ingredients like enzymes, emulsifiers, and hydrocolloids, the quality of whole wheat bread can be improved. Xylanase helps increase loaf volume and softness, while α-amylase and phytase can also be beneficial. Vital wheat gluten and emulsifiers like DATEM and SSL are commonly used to enhance the texture and shelf-life of whole wheat bread. Using a combination of these ingredients can lead to the best results in improving whole wheat dough and bread.