This study presents general properties of dough as demonstrated within the period of its technological usefulness (i.e, approx. up to 30 min). Eight (8) types of dough made of four (4) types of flour were subjected to experimental tests. During examination of dough, treated as a non-Newtonian fluid, its non-Newtonian (apparent) viscosity was determined as well as its correlations with other rheological quantities. The results of the study were shown in diagrams presenting the course of particular quantities and model correlations of examined types of dough. These relations were used to determine one general expression modeling rheological properties of examined doughs.