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The effect of damaged starch and NaCl content (1 and 2% w/w (flour weight)) on the dough handling properties of a Canadian Western Red Spring wheat cultivar (Roblin) was investigated using rheological methods and a texture analyzer. Three levels of increased damaged starch were produced by remilling the base flour using reduction rolls with decresing gap sizes. Damaged starch levels of the base flour and remilled flours were 5.42%, 6.23%, 7.30%, and 8.43%, respectively. Rheological measurements showed that the dough complex modulus increased and the loss tangent (tan d) decreased with increasing damaged starch levels in the flour indicating that greater amounts of damaged starch produced stiffer dough. The base flour had the highest creep compliance value (Jmax) whereas the flour with the most damaged starch produced doughs that deformed the least, having the lowest Jmax values. The elasticity of the dough (Jel) was not affected by damaged starch content. Sodium chloride content did not significatnly impact the rheological properties of the doughs. The stickiness of the doughs decreased as damaged starch content increased. Doughs produced with 1% NaCl had higher stickiness values than those containing 2% NaCl.