The investigations were achieved for the determination of the potassium chloride addition's influence into dough composition in the half-white bread assortment case. It was used an experimental program conceiving in the turning back centered system by second degree having four independent variables: temperature, calcium chloride, water content and sodium chloride. The fermentation process was observed by the acidity and deformation degrees, the independent variables. When the addition of calcium chloride is 4+5%, and which is joined by sodium chloride quantity of 2+3%, that could ensure an optimum development for the process, if the water addition to the dough obtaining is 30+40%, at maximum 40°C temperature.
