In this paper are presented comparative experimental research results regarding the rheological mixing behaviour of wheat flours with the Brabender Farinograph. Three wheat flour types were tested, produced by SC Spicul SA Rosiori in 2008: FA-480, FA-650 and FN-graham. Also, was tested the mixing behaviour of FA-650 wheat flour with 0,4% to 2% salt addition, in comparison to usual flour. The paper presents the results of experiments and graphic characteristics of flour and the obtained farinograph curves, aiming to highlight the influence of kitchen salt on rheological behaviour of flours. The experimental results are important for the specialists conducting the technological processes of the bakery.
