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Influence of Wheat Varieties, Mixing Time and Water Content on the Rheological Properties of Semolina Doughs Fabio Fanari, Ilaria Frau, Francesco Desogus, Efisio Antonio Scano, Gianluca Carboni, Massimiliano Grosso University of Cagliari – Department of Mechanical, Chemical and Material Engineering – Piazza d’Armi, 09123 Cagliari, Italy University of Sassari – Department of Agricultural Sciences – Viale Italia 39, 07100 Sassari, Italy Agris Sardegna Agricultural Research Agency of Sardinia – Cagliari, Italy f.desogus@dimcm.unica.it