Abstract The composites quality prepared from commercial wheat flour and 5, 10, 15 or 20% of hemp flour was characterized by the Mixolab rheological test. Study is related to three defatted hemp flours, K1 and K2 gained from seeds bred conventionally, and K3 in bio-planting regime. Wheat flour of good baking quality was provided by Czech commercial mill. Besides Mixolab profiles, basic baking quality parameters were also determined (protein content, Zeleny value, Falling Number, specific bread volume). Within mixolab torque data, greater differences were attributed to substitution level than hemp flour type. The most precise samples distinguishing was observed during the mixing and starch retrogradation phases of the test. Composite dough behavior has fully corresponded with baking quality features in both C1 (maximum at mixing) and C2 (protein weakening) and C3−C2 difference (starch gelatinization rate) (r between −0.92 and 0.83).