Bakeries occupy an important position in human nutrition locally and globally. Given the gap between
production and consumption, governments are importing wheat from different countries. Ukrainian wheat is
therefore the most widely used wheat in Egypt and Iraq. In order to match their characteristics with the local
concessions, whether Egyptian or Iraqi.The study investigated the use of Ukrainian wheat in the production of
72% flour for the manufacture of English cake. The study also included the evaluation of some enzyme enhancers,
which included α- amylase (0.3%) and glucose oxidase (0.1%). The study also examined the characteristics of the
English cake in terms of (chemical composition, gluten, rheology, textures, staling, microbiology, sensory) during
the storage period of 12 days at 25 ± 1 ° C. The results showed a clear and noticeable improvement of all
technological characteristics under study, the most important of which was the increase of the validity period to
reach 12 days for the English cake compared to the sample (control). Therefore, the study recommends the use of
the following α-amylase, commercial glucose oxidase in the manufacture of some bakery products.