The quality of bread is mainly affected by the three key phases of the production chain: kneading, leavening and baking. Each step contributes to the final rheological and sensory properties of the bread. However, especially during the mixing phase, the choice of ingredients and the optimization of processing parameters such as mixing time, dough temperature, mixing speed and total water content, affect the development and microstructure of the dough. In general, rheological tests measure the technological properties of doughs and represent the main analyses carried out in the bakery sector. Considering the heterogeneity and variability of raw materials and processing conditions, rheology aids in process control and in the simulation of the response of the dough to the complex deformation that it undergoes during its processing. The results obtained can be related to the final structure and the texture of the bread. Although the effects of mixing and rheological behaviour of wheat doughs have been systematically examined in the literature, there is no comprehensive review of the current knowledge about the effect of the processing on sensory quality and final texture characteristics. This paper aims to shed light on factors that affect the quality of bread, emphasizing both technological and sensory aspects.