Bakery products with desirable texture possess the proper balance between elasticity and viscosity. These two rheological properties are generally contributed by the polymeric glutens formed by glutenins and gliadins with the addition of water. However, the native glutenins and gliadins in wheat flour might not possess the chemistry that could contribute to the desirable rheological properties. Therefore, an additive should be used to modify the flour. In this study, addition of L-cysteine, a reducing agent, caused flour dough to be less elastic or more extensible. The extent of this effect is more profound in the strong wheat cultivars (Hollis (HRS), Norpro (HRS) and Trego (HW)) than in weaker wheat cultivar (Stephens (SW)) and commercial bread flour. Microbial transglutaminase at 16,000 ppm caused a significant increase in elasticity as agreed from both extension test and creep-recovery tests. However, added together with L-cysteine, microbial transglutaminase masked the rheological effect of L-cysteine.