The objective of this study is to examine the behaviour of white flour with additives dough (WF add) and brown flour with additives (BF add.) which was replaced hydrothermally treated and chopped potato, Laura, Impala, Lady Claire, Lady Christl and Orchestra varieties, at a rate of 5%, 10 %, 20 %,30 %. For the rheological characterization of the mixtures we used Flourgrapf E6 Haubelt. We obtained mixtures with different rheological properties. We compared the parameters characterizing the flourgrams for each potato variety used for each type of flour. The formation time and stability decreased, the degree of softening increased and the quality number was increasingly smaller. The hydration capacity of the mixture lowered on average with 27,9% for the mixture of white flour with additives and 31,2% for the mixture of brown flour with additives. From the results obtained it was concluded that the potato variety that less destabilizes the structure of the mixture is Laura variety if flour is replaced with potato in small proportions, 5% -10% and Lady Christl or Lady Claire, if flour is replaced with potato in large proportions 20% -30%. The quality of the obtained dough is different, although the amount of water was added up to a consistency of 500 HE (Haubelt units). We observed that differences arise due to a change in the composition of the mixture under analysis which implicitly leads to changes in friction, the ratio between hydrophilic and hydrophobic groups and redox reactions.
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