The aim of this study is to establish the relationships between values of measured variables that would characterize rheometric elements with characteristics bread with potato. The other added materials and operational parameters were constant in order to better emphasize the influence of the studied adding (potato pulp that replaces flour). To establish the hydration capacity of the mixture we used the Haubelt Flourgraph E6 and rheological behavior and the dough containing potato pulp performed by Haubelt Flourgraph E7.The studied quality parameters of the bread were specific volume, the hight/diameter ratio, elasticity, porosity and to appreciate the chemical composition we determined the humidity. They were used to analyse standard methods and their modified variants. Bread improves its quality index, the specific volume increases, the height/diameter increases, the porosity decreases and the elasticity increases. Humidity increases as well. In general bread quality has improved. This study shows that choice for potato variety is important because based on its structural and functional characteristics the technological results on the bread manufacturing flow diagram are more or less profitable. We consider that Orchestra variety would be a more appropriate choice than Impala variety.
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