Abstract: Globin (Gb) and Gb-sugar conjugates were formulated to dough preparation and their effects on the rheological properties of dough were studied using Farinograph. Gb-sugar conjugate was prepared by conjugating hemoglobin (Hb) with sugar (glucose, allose or psicose) via Maillard reaction and subsequently heme was removed from Hb-sugar conjugate. The number of attached sugar molecules on a molecule of Gb was 1-9 molecules depending upon type of sugar used. The results of Farinograph suggest that water absorption of wheat flour significantly increased by the addition of Gb and glycated Gbs. Stability and weakening of dough were obviously improved by the additions of allose- and psicose-glycated Gbs. It can be concluded that the addition of glycated Gbs, especially allose- and psicose-glycated Gbs, to wheat flour improved rheological properties of dough.