Enzymes of wheat flour have an important role for production of various cereal products, especially bread, and therefore accurate measurement of enzymatic activity along with improvement of this characteristic are the basis of most studies in baking industry. In the present work, physical properties of three wheat varieties (Mahdavi, Kavir and M 7318 that are cultivated in Isfahan province) and chemical characteristics of their flours were investigated. To show any changes in enzymatic activities (?-amylase, lipase and lipoxygenase), the activities of these enzymes were measured during different germination periods. The relationship between root length and ?-amylase activity was studied as well as the relation between lipase and lipoxygenase activities. ?-amylase activity of flours was also optimized according to falling number 250 s. The effect of this optimization on the bread texture in four different times after baking, on the flour color in three different times, and on the flour acidity in two different times were then evaluated. The results of chemical tests showed that M 7318 and other two varieties can be considered as weak flours and medium flours, respectively, in terms of their protein and gluten contents. However, all varieties had low levels of ?-amylase activity, although, kavir flour had more activity than the others. The results of germination tests indicated an increase on the activity of ?-amylase and lipase, but not lipoxygenase. Moreover, and during germination times a negative and significant correlation between root length and falling number was evidenced. Consequently, a positive and significant correlation between root length and ?-amylase activity is evidenced. A statistical significant correlation was also found between activities of lipase and lipoxygenase. The Results of determination of the best blending percentage indicated that optimization of ?-amylase activity is essential in terms of both varieties and germination times. Bread texture analysis indicated that bread produced from optimized flours have softer texture and lower staling. Variety had also an important effect on staling so that bread produced from kavir flour has softer texture than other varieties. Comparing breads obtained from optimized flour with 72-hour germinated wheat flour had softer texture than the breads made from optimized flours with other germination times. The results of acidity showed that optimization with germinated wheat flour had significant effect on acidity and increased flours acidity during four storage weeks. However, this increment was lower than standard limit. The colorimetric measurments indicated that the optimization had no influence on L, b values and FCI index.