Flour is a product made by multiple grinding and sifting the grains of cereals, legumes, bulbs, oil plants seeds and other plants. Wheat flour is used as the main raw material in the production of bread, rolls, biscuits, pasta and pastry and as an additive in preparation of various foods. Besides wheat flour, rye flour is also used in great quantities in the production of bread. 70 per cent of the world's population consumes bread and other products made of wheat flour. This paper analyses the quality of wheat and flour made from it, their chemical structure and rheological properties of dough in order to determine technological quality. Quality of two different flour types, T-550 and T-1100, is analysed. The analysis is conducted by using farinographic and extensographic tests. The percentage of moisture and ash is defined to determine the type of flour and the quantity and quality of gluten is also determined.