The effect of water-soluble alpha-glucosyl rutin (G-rutin) on some rheological properties of wheat flour dough, on interaction between gluten and starch in dough, and on loaf volume were studied. Addition of G-rutin (200 ppm) increased the loaf volume significantly. Farinograph tests showed that G-rutin decreased the development and stability times. Dough containing a higher amount (1,000 ppm) of G-rutin increased the modulus of elasticity, viscosity coefficient, and relaxation time over that of the control and over that of dough with a lower amount (50 ppm). Combined additions of G-rutin and L-ascorbic acid (AsA, 50 ppm) gave higher values in all parameters tested. Scanning electron microphotography of doughs showed that G-rutin-treated doughs changed somewhat in viscous appearance when compared with the control. There were no changes in the gelatinization temperature or starch enthalpy with the addition of G-rutin to dough. The sulfhydryl content in dough treated with G-rutin was higher than that of the control. The size of gas cells of crumb baked with G-rutin and AsA decreased slightly