Present paper deals with crosslinking, oxidation, reduction, complex formation and enzymatic degradation of flour components like starch, protein and water soluble non-starch polysaccharides (WSNSP), contribute to the dough characteristics and bread properties. Peak viscosity and pasting viscosity of wheat starch showed 21% and 18% increase respectively, in presence of 1% RYE-WSNSP. Loaf volume of the wheat flour breads increased to a significant (pandlt;0.05) level (12%) due to presence of 1.5% RYE-WSNSP. In presence of 10 units of xylanase, loaf volume of standard wheat flour bread increased to 44 ml. Evaluation of the effect of RYE-WSNSP on the baking loss showed no significant difference between samples. RYEWSNSP delayed staling significantly (pandlt;0.05) during storage as expressed by crumb firmness measured after 48 hours. Stress relaxation measurements showed that rate at which stress decayed was delayedby RYE-WSNSP in a wheat flour bread. RYE-WSNSP have a slight but significant (pandlt;0.05) influence on transition enthalpy of gelatinization of a sample of starch as well as a sample of wheat flour. However, RYE-WSNSP did not cause any significant effect on retrogradation of starch. But at a water content of 43.4% transition enthalpy of a wheat flour sample decreased by 25% in presence of 0.25% RYE-WSNSP.