The aim of the paper was to optimize the quality of the brown flour by grinding wheat at industrial level. The brown flour was obtained in intermediary extraction, besides the white flour. We have rheologically analyzed more variants of composition of the flour varieties. The optimization of the brown flour quality was made by recomposing the two flour varieties, white and brown, but also through the use of hemicellulases, a-amylases, cysteine. As the brown flour presented initially a high initial P/L report, and low energy, we proceeded to redistribute the flour fractions between the two types so that the mentioned rheological indices could be brought to the parameters closest to technological optimal standard. Between additivation, we could obtain, for the brown flour, those rheological parameters in the curves registered in the Mixolab, Alveograph and Rheofermentograph that are supposed to be optimal for getting high quality bread making products.
