Adding the sifting meals of the Avocado seed to wheat flour mixtures caused increasing in folowing percentages of components: (moisture , fibers , ash , starch and total soluble sugars ) Also the (5,10%) percentages adding caused a slight reducing in gluten quality , while a reducing in gluten quality was clearly at (15 , 20%) percentages. Also the adding of tested meals caused improvement in baking quality (loaf weight during baking and during cooling) , also improvement the sensory properties of produced bread significantly , except (20%) percentage comparing with control sample. Finally , 15 and 20 percentages , only of Avocado seed meals adding caused reducing in taste property of produced bread.