The results of use of untraditional oil-bearing crop in bakery products for the improvement of nu-tritional quality of final products by the replacement of the part of wheat flour by sesame flour were pre-sented in the study. The purpose of the researches was studying of the influence of additives of sesa-me flour on rheological properties of the dough, the way of sesame flour processing before its using and quality indexes of bakery products. The main directions of researches were the analysis of the used raw materials; the definition of the influence of addition of sesame flour on the intensity of fermen-tation and physical properties of the dough; the studying of the way of processing of sesame flour before its using; the influence of various dosages of sesame flour on the quality of final products. Con-trol samples were made in accordance with the receipt of ‘Student's long loaf’ and the sesame flour in 3-10 % of the total amount of the flour of the dough was added in prototypes. The dough for control and experimental samples was prepared by straight dough method. It was revealed that intro-duction of sesame flour significantly influenced rhe-ological properties of the dough. It was determined that the use of sesame flour without pre-treatment worsened organoleptic characteristics of final prod-ucts unlike the use of scalding sesame flour. It was found out that optimal dosage of sesame flour in the production of bakery products was making 7 % of the additive in scalding form by the weight of wheat flour at the dough humidity of 43.5 %. The calculation method determined that the caloric val-ue of 100 g of the product increased by 5.6 %; nu-tritional quality of the final product was improved, i.e. minerals and vitamins (phosphorus, zinc, vita-mins B3 and B9) were added; the content of protein increased by 20 %, fat - by 23.5 %, potassium - by 25 %, magnesium - by 2.45 times, iron - by 61 %, vitamin B1 - 2 times, while digestible carbohydrates decreased by 3.6%.