The rheological and breadmaking properties of medium protein wheat flour as influenced by increasing levels of glyceryl monostearate (GMS) with and without optimal α‐amylase supplements were investigated. The paste viscosity of flour was considerably reduced by optimal wheat malt, fungal and bacterial α‐amylase supplements. However, the paste viscosity, apparent gelatinisation temperature at 20 AU and peak viscosity temperature were appreciably increased with increasing level of GMS. The dough consistency decreased depending upon the source of α‐amylase and the concentration of GMS. The use of GMS and α‐amylases singly or together improved dough handling and loaf volume. Incorporation of GMS imparted a softer texture to the loaves as measured with an lnstron instrument, but they turned crumbly during storage. Tendency to crumbliness decreased on supplementation with α‐amylases. GMS at a concentration of 10–20 g kg−1 along with optimal α‐ amylase supplements could successfully be used to obtain improved loaves with better physical characteristics and softer crumb. Copyright © 1990 John Wiley & Sons, Ltd
