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Abstract. In this paper we present the rheological properties of dough made from wheat flour FA-480 (0.44-0.48 % ash content) and water in different proportions relative to the flour used (from 55 % to 65 % in increments of 2.5 %) according to the experimental research. The moisture content of flour was 11.7-12.0 %. Measurements were made in laboratory conditions, using an electronic Brabender Farinograph (according to methods AACC 54-21.01 and AACC 54-50.01), and a kneader with a planetary spiral arm equipped with torque transducer and a proper strain gauge. For five types of dough characteristics the data of the obtained farinograph curves and shape parameters for variation curves or torque shaft were analyzed. It was observed that with increasing the amounts of added water content for both equipments dough fell, and the values given for dough prepared with the planetary stirrer are lower compared than that prepared by the Brabender farinograph. Simultaneously, in the paper other farinographic parameters obtained in our experiments are presented.Keywords: wheat flour, water added, dough mixer, farinographic characteristics, flour quality. IntroductionThere are cases where the technological process of baking flour destined not have the necessary technological characteristics conversion into finished products of appropriate quality for both natural causes and not due to storage conditions established as norms, [1][2][3][4]. These discrepancies can be remedied in both wheat mills and bread factories by adding additives and ingredients to compensate for lower qualities of wheat or flour.But there are cases when, on the technological flow, improperly used information provided by the laboratories of the respective factories is misinterpreted. This information refers to the ability of hydration (or absorption) of water to flour in question, [2; 3; 5].Flour hydration ability or capacity to retain water is an important property that determines the yield flour dough. Flour, which absorbs more than 60 % water, gives a slow fermenting dough and therefore maintains its shape well during the final fermentation and baking. From flour, which absorbs as low as 54 % water, dough is formed quickly, but as rapidly degrades during the final fermentation and the finished product emerges widened, [3][4][5][6][7].Flour hydration ability is equivalent to the amount of water that is added to one hundred kilograms of flour (14 % moisture) to obtain fermented dough of a specific consistency in certain wellestablished working conditions, [3,5,6,7].The hydration ability of flours has values varyimg according to the assortment of flour: flour consumer -ch = 58-64 %; for semi-milled flour -ch = 54-58 %; for white flour -ch = 50-55 %. It is a property that influences the yield of technological flour in the dough and in the finished products, the ability to form and retain gases during preparation of the dough, the mechanical properties of dough made from a particular type of flour, [7][8][9][10]. The flour particle size influences the capacit...