Enzymes like transglutaminase can improve the quality of wheat flour and bread by strengthening the dough and enhancing its properties. In this study, transglutaminase was used to modify 18% wheat flour, resulting in better dough stability and increased bread volume. The enzyme also improved the texture and storage time of the bread. By promoting specific cross-linking between proteins, transglutaminase increased water absorption in the dough. Bread treated with transglutaminase showed lower compression levels during storage, indicating better freshness. Additionally, the bread's appearance, porosity, and overall quality were significantly improved compared to other treatments. Understanding how transglutaminase affects gluten properties can be valuable in the food industry.