The rheological properties of wheat dough were characterized by use of Chopin alveoconsistograph system. The results showed high, positive dependencies between stability of dough during mixing in relation to deformation work (baking strength) and elasticity index. Changes of dough stability during mixing were described by use of the multiple regression equation take into account protein content in flour, gluten quality and PSI hardness index of kernel. The result showed that as PSI hardness index increased the tenacity of dough decreased. Index of dough extensibility was described by the multiple regression equation in function gluten content and quality and falling number.