The research was conducted in order to evaluate the physico-chemical characteristics of wheat flours varieties and quality of the bread obtained from them. The following parameters were analised: moisture content, acidity, mineral content, water absorption capacity, wet gluten and gluten index, volume, and porosity of the bread. Organoleptic evaluation was performed and the bread volume and crumb porosity were measured at 240 minuntes after cooling. Between gluten content and the deformation index values, a strongly negative correlation was determined, R = -0.93. White flour had the highest content of wet gluten, there was determined an inverse correlation between the color of the flour and the gluten content. By microscope examination, the starch granules of whole wheat flour were more broken down, due to higher amylolytic activity, compared to white flour. The usage of whole wheat flour allowed to obtain good textural and sensory properties of the final bread sample. Consumption of whole grains as part of the diet is recommended for health reasons because they are good source of minerals, fibers, protein, and antioxidants
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