When developing a diet for citizens with diseases of the gastrointestinal tract or obesity, it is necessary to adhere therapeutic in which bakery products and dairy berry fillers can be wholesome ingredients. In order increase range based on local plant raw materials, physicochemical quality indicators were studied organoleptic evaluation various types thickeners was given.

Article contains information about new technologies of flour and bakery products on the basis multicomponent structure or composite mixes executed from a pumpkin thistle, dry leaf stevia lactulose, also different types grain, such as: corn, buckwheat, rice, millet.