Sweet and sour (salted or unsalted) whey protein concentrates were used after acetylation with acetic anhydride or succinylation with succinic anhydride at 0.5 %.to improvement of rheolgical properties of wheat flour products. Acetylated and succinylated gaved the best result their for used in dough treatments. Using farinograph appeared that acetylation of whey protein concentrates at 0.5% and addition them to the dough at 15% caused an increase in water absorption and dough stabilitiy. however.adding them at 40% showed the least values. Addition of these concentrates at 40% showed an increase in dough appearing time when compared to adding the concentrates at 15 and 30%. Results from extensograph indicate that using acetylated sour unsalted whey concentrates at 30% gave the highest values in elasticity properties. while adding them at 40% led to lowest resistant property and sometimes led to zero BU.Also addition of the concentrates at 40%gave the lowest resistant/elasticity ratio in all treatments while adding them at 30% gave the highest ratios. Addition the acetylated sour salted whey protein concentrates at 15% resulted in the highest energy compared to other treatments. Maxmum resistance was obtained when the concentrates added at 15% in all treatments and the incubation period of 90 min.