Sunn pest (SP) is the most important detrimental insect species for wheat in Turkey and neighbouring countries. SP reduces both wheat yield and quality. The aim of this study was to determine the effects of sunn pest damage ratios (SPDR) on baking quality of two bread wheat varieties (Golia and Sagittario). Experimental materials were prepared by separating damaged kernels from wheat bulk and then by mixing sound kernels at different ratios of 0 (control), 2, 4, 8, 12, 16 and 100%. A standard bread making procedure was applied to produce bread with (diacetyl tartaric acid esters of mono and diglycerides, transglutaminase, citric acid, and L-ascorbic acid) and without additives. Fundamental characteristics of bread samples were determined. It was observed that SPDR in wheat bulk played an important role in baking quality of both varieties. An increase in SPDR caused a decrease on bread characteristics of both wheat varieties, but the rate of decline in baking quality depended on the variety. Weight loss and wideness of bread samples sharply increased, while yield, height, pore structure, and crumb softness values decreased accurately depending on increasing SPDR level. 2% SPDR did not negatively affect dough and bread quality, however when the SPDR was more than 2% dough and bread characteristics significantly declined. Using additives in bread making improves bread quality, especially bread at (higher) SPDR.