This chapter provides a comprehensive overview of the factors influencing pan bread quality, from wheat composition to emerging technologies and consumer trends. It begins by examining wheat flour constituents and their functional roles in dough performance and bread characteristics. The pan-breadmaking process is detailed step by step, highlighting how mixing, fermentation, proofing, and baking affect loaf volume, crumb structure, flavour, and shelf life. The chapter discusses the use of enzymes and additives to enhance functional properties, address variability in flour quality, and improve consistency. Recent technological innovations, including process optimisation, digitalisation, clean-label approaches, and alternative grains, are also reviewed. Special emphasis is placed on aligning processing conditions with consumer expectations for health, sustainability, and natural formulations. The chapter concludes that optimising pan bread quality requires integrating wheat flour functionality, ingredient innovation, advanced processing strategies, and sustainability considerations to meet evolving demands for texture, flavour, nutrition, and environmental responsibility.