Purpose: This study examined the physicochemical and sensory properties of pan bread containing added enzyme treated wheat germ extract (EWGE) at different concentrations. Methods: EWGE was prepared from wheat germ reacted with Celluclast 1.5L, and added for making pan bread at 1.5, 3.0, and 4.5%. The characteristics of the pan bread were investigated using the moisture content, pH, weight, specific volume, baking loss rate, color, texture, total microbial, and sensory evaluation. Results: The moisture loss of the pan bread containing the EWGE was less than the control. The volume of pan bread was highest when 1.5% of EWGE was added (p<0.05). The volume of pan bread was the highest in bread containing 1.5% of EWGE, and the baking loss rate decreased with increasing EWGE (p<0.05) content. As the content of EWGE increased, microbial growth in bread was inhibited and the pH was decreased. The lightness of the crust and crumb decreased with the addition of extract, and the redness showed the highest value when 1.5% was added, but it decreased when 3.0% and 4.5% was added. The rheology and sensory score of the bread decreased compared to the control. Conclusion: The EWGE added to the bread would prevent the staling of bread, inhibit microbial growth, and improve the storage stability.