The purpose of this research is to justify the way in which flour is added to obtain a quality product, quality seen from the perspective of bakers. Because bakers want to have good and consistent flour, many tests are done in the mills for the addition of flour, tests that are correlated with baking samples. In this study, analyzes are based on the use of enzyme mixtures with influences on the rheology of the flours and the organoleptic properties of the bread resulting from the baking test. For a better image of the results, constant percentages of enzymes were used: xylanase, lipase and different percentages of alpha-amylase were used. This decision was based on the fact that there were periods when the falling index exceeded the value of 350 s. Xylanase and lipase were used in percentages of 5ppm. The percentage of alpha-amylase was in the range of 1-10 ppm. The flour added with enzymes was analyzed from a rheological point of view with the help of the Chopin Mixolab. Baking samples were made from the added flour, which were analyzed objectively, by laser scanning, using the Volscan device. By means of the Volscan device, the quality parameters of the bread were obtained, such as: volume, specific volume, density, maximum H/D ratio, and yield in flour. Based on the experimental data, correlations were made between the results obtained from the flour analysis and those from the bread analysis, with the aim of establishing an optimal profile of the flour from the point of view of the rheological characteristics, but which would lead to obtaining a product with parameters as better. The analysis of the experimental data allowed the realization and validation of an optimal profile of the flour, for the situation where the falling index is greater than 350 s. The analysis of the experimental data allowed the creation of an optimal profile of the flour, for the situation where the falling number is greater than 350 s.