Potatoes disqualified for commercialization can be used for products with good acceptation, like breads, representing a good source of nutrients and reducing the monetary values expended for wheat importation. Rheological properties of bread dough were evaluated for samples from two systems-with and without addition of ingredients. Each system was constituted by samples: standard (without replacement of wheat flour by potato flour); and with replacement by potato flour at 5%. Potato flour used was obtained from different temperatures of drying (50; 60 and 70°C), with drying air velocity of 1.5 m/s. In general, the replacement of wheat flour by potato flour did not influence in a significant way the rheological properties of dough, for both conditionswith and without addition of ingredients. Additionally, the temperature of drying did not exert significant influence on rheological properties. The replacement of wheat by potato flour is technically feasible, cause of it results in low changes in bread dough rheological properties. Food products with potato are well accepted by people in general and the replacement would represent lower monetary expenses for wheat importation, as well as, would allow use potato not commercialized.

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