Abstract Knowledge of the rheological properties of flour is essential for establishing baking parameters. The effect of adding different amounts of whole rye and buckwheat flours (10, 20 and 30%) on the rheological behaviour of wheat dough subjected to mixing and thermal constraints was studied using the Mixolab system. The results showed that the addition of buckwheat and rye induces significant changes in the physical properties of whole wheat flour dough. A synergetic effect was observed in both wheat/rye and wheat/buckwheat blends, in terms of peak torque (C3), minimum torque reached during cooling (C4) and torque after cooling (C5), indicating the suitability of the tested blends for bread making.