The addition of 0.1 to 0.5% of egg yolk powder (EYP) in wheat flour (WF) on dough rheological parameters and bread quality were studied. The Alveograph parameters, like extensibility (L) and deformation energy (W) increased significantly with the increased amount of egg yolk powder. The Alveograph dough tenacity (P) and P/L ratio decreased significantly with the addition of egg powder in wheat flour. From the point of view of the dough rheological parameters recorded by Mixolab device at 0.4% egg yolk powder addition we noticed an decrease of the C1 torque and an increase of the Mixolab dough rheological parameters like stability, gelatinization temperature, dough temperature of amylolytic activity and dough’s opposed torque at the starch gelling. The bread quality characteristics (porosity, elasticity, loaf volume) were improved by egg yolk powder addition in doses of 0.1-0.4%. For dose of 0.5% addition was noticed a slightly decrease of the values of this parameters. Therefore, the results indicate that the optimum dose for egg yolk powder addition in wheat flour dough is of 0.4%. At this dose were improved the dough rheological parameters of wheat flour and the physical properties of bread, probably due to the higher values of phospholipids from egg yolk powder.