For establishing the bread quality, a special importance shows it’s chemical composition, because the
substances that enter in it’s constitution serve to obtaining the energy necessary to the human body. Beside
the chemical composition, the bread quality and alimentary use, respectively, depends a large measure on a
series of signs: flavor and taste, external appearance, crumb porosity and texture, breads’ volume. This
paper is part of a more complex study which has as objective to obtain some kinds of bread with high
nutritive value and improving rheological properties (bread volume, structure, elasticity) by mixing dough
with potatoes paste as adjuvant to substitute bakery additives. The analysis performed on bread, were:
sensorial, physic-chemical analysis and a series of rheological tests (compression tests) with 30%, 50% and
70% potato paste addition, respectively. Experimental results indicated that 50% potatoes paste add was the
most indicate to be used in bread processing. This hypothesis was sustained too by the data resulted from
compression and relaxation tests of all samples and from correlation between compression modulus and
potatoes paste containing.