The purpose of this study was to improve the baking quality of high level sunn pest damaged wheat (HLSPDW; 20.6%) sample by using at varying levels transglutaminase, and fixed additive combination (diacetyl tartaric acid esters of mono and diglycerides + citric acid + L-ascorbic acid) with or without transglutaminase. It was observed that transglutaminase plays an important role in baking quality of HLSPDW. The increase in transglutaminase caused very clear increase on bread characteristics of wheat. Bread yield, height, pore structure, and crumb softness values increased sharply; weight loss and wideness of bread samples decreased accurately depending on increasing transglutaminase level. This increase did not affect obviously on bread quality at a certain proportion (0.3%). However, when the transglutaminase was more than 0.3% and depend on increase of percentage, bread characteristics showed significant increase. It was determined that, in the absence of transglutaminase; other additives could not improve the bread qualities examined. The unique application of using transglutaminase was found to be considerably to improve the bread quality of the HLSPDW. Overall results indicate that the properties of the bread from HLSPDW can be restored by the addition of transglutaminase. The highly disrupted protein structure present in the HLSPDW gluten requires higher transglutaminase concentrations. (C) 2017 Elsevier Ltd. All rights reserved.