This study examined the physical properties of bread produced using three different brands of commercial improvers (brands A, B, and C). Both high gluten and medium strength flour were tested. Samples P, Q, and R representing sample produced from each improver for the high protein flour while samples 1, 2, and 3 were samples from the medium strength flour, K and K1 were samples from high and medium strength flour with no improver. All samples evaluated and the results found that improvers of brand A (sample P) produce the highest loaf volume 550.65mL (P<0.05) in high gluten samples while brand C (sample 3) gave highest volume 446mL (P<0.05) in medium strength flour samples. Brand A improver produced bread of largest weight in both flour tested; 535.50g, 506.70g (P<0.05) for high and medium strength flour respectively. The lightness (L*) values of samples from medium strength flour were lighter compared to their control while L* value of high gluten showed no significant difference. The study revealed that bread improvers enhanced the volume, gave satisfactory crust and crumb structure of bread. However, critical investigation of improver components would assist to optimize production cost.