Because the benefits of fibers in the human organism, many studies are conducted out in order to incorporate different sources of these compounds into the foods. Thus, many industrialized food manufacturers explore the use of the term "whole" in the labeling of their products as a way of associating them with recognized benefits. The industries use a small amount of wholemeal flour as an ingredient, because the Brazilian Legislation does not define the quantity of the whole fraction in a product is needed to receive this claim, inducing the consumer to error. These industries also claim that there is a great limitation in achieving products with technological quality due to the interference caused by the fibers in the biscuit manufacturing process. Therefore, the aim of this work was to evaluate the maximum percentage of use of wholemeal flour (WF) in the manufacture of biscuits type cookies without changing its technological characteristics (expansion factor, moisture, instrumental color and shear force) and sensorial characteristics. Five formulations were prepared, with 0%(F1), 25%(F2), 50%(F3), 75%(F4) and 100%(F5) replacement of refined wheat flour by WF. It was verified that the addition of WF did not interfere in the biscuit expansion factor, but it caused an increase in moisture, shear force, and darker color. In the sensorial analysis, the texture parameter differed statistically (P≤0.05) between formulations 4 and 5, confirming that the greatest shear force verified instrumentally was perceived by the judges. In the test of purchase intention, F4 presented a higher percentage of likely to buy (51%), thus, it is concluded that the substitution of up to 75% of the formulation by WF results in changes in the technological characteristics, but does not commits the sensorial acceptability of the biscuits.