This study was carried out to examine the effect of added Doenjang on wheat flour dough and gluten rheological properties using Micro-extensigraph method and correlation between factors relating with Doenjang or dough rheology and bread Quality. There were big differences in pretense activity and free amino acid contents among seven commercial Doenjangs. The addition of Doenjang to wheat flour dough required increased mixing time for gluten development. Dry gluten content increased significantly with addition of less than 5.0% of Doenjang powder. As the amount of Doenjang powder increased, dough peak force decreased and extensibility increased up to a certain level an then decreased, producing the weak dough. This phenomena was seen more obviously in wet gluten than wheat flour dough. Especially, the Doeniang having high pretense activity and high cystein content, caused highly extensible weak dough resulting in bread with high loaf volume and tender texture at the levels of 2.5% added Doenjang. Increase of dry gluten content and extensibility of wheat flour dough or wet gluten positively correlated (r=0.76, 0.91, 0.93), with loaf volume and negatively with hardness values, respectively. Therefore, it was concluded that improvement of bread quality with Doenjang resulted from increase of gluten content and dough extensibility.