Abstract: The effect of sodium chloride and different mineral salts on dough rheology for preparation of low sodium bakery products were studied on three commercial flours A, B and C. Five mineral salts viz. KCl, MgCl2, CaCl2, MgSO4 and Na2SO4 were used to replace NaCl at 0, 25, 50 and 100% level. Of all the salts studied for replacement of NaCl, KCl had little effect on farinographs, Na2SO4 had maximum strengthening effect and CaCl2 followed by MgCl2 had distinctive weakening effect. Addition of salts increased the paste viscosities in all the three flours. Paste viscosities were maximum when NaCl was replaced with Na2SO4. From the results it was found that sodium chloride can be easily replaced with other salts without having any adverse effect on dough rheology.