The effect of a pure endoxylanase (Xyn2) and endoglucanase (EgII) from Trichoderma reesei on bread fl our quality were compared to a commercial endoxylanase from Aspergillus niger (Com-xyl) and a cellulase-xylanase cocktail from T. reesei (Cel-xyl). Effects of these enzymes on dough quality, bread weight, height and crumb softness were analysed. Results obtained during commercial-scale baking tests often differed from those obtained during laboratory-scale tests; indicating that results from laboratory-scale baking tests cannot be extrapolated to commercialscale bread production. Low levels of endoxylanase activity benefi ted bread height and volume without affecting slice brightness in commercial-scale tests. The addition of endoglucanases and α-amylases can also be advantageous resulting in less endoxylanase activity required to obtain similar results.