New recipes that include natural ingredients that supplement the main product with the substances necessary for the body can contribute to improving consumer properties. The aim of the research was to develop a bread recipe using flour from naked oat grain, flax seeds and spirulina microalgae powder as natural fortifiers. The recipes used wheat flour of the highest grade, wallpaper flour from the grain of naked oats, spirulina microalgae powder and flour from the seeds of oilseed flax. Laboratory baking of bread was carried out according to the method of the State Commission for Variety Testing (per 100 g of flour: pressed yeast - 3 g, sugar - 2.5 g, salt - 1.3 g). The humidity, acidity and porosity of bread were determined according to the methods set out in the State Standards. Two promising formulations have been identified: with the ratio of wheat flour of the highest grade and wallpaper flour from the grain of naked oats and-90% : 10%; with the ratio of wheat flour of the highest grade and flour from flax seeds - 95% : 5% with the addition of spirulina powder of 0.5%.

The research was conducted in 2011-2013 in the northern forest-steppe of the Tyumen region. The vegetation period of hulless barley samples ranged from 63 to 80 days. The samples with the length of stages-seedling-heading-38-42 days and heading-ripening-29-33 days produced the yield higher than the standard Omsk bare-grain 1 by 2.9-60.6%. The largest number of samples (56.6%) formed the eighth group where protein content was 15.1-17.0%; 30.2% of the samples appeared to be in the ninth group (17.1-20.1%), and 13.2%-in the seventh (14.0-14.9%). The highest average 1000 grain weight was observed in barley samples of the ninth group (42.8 g). The samples of the eighth group showed a lower characteristic value (40.3 g) while the samples of the seventh group where protein content was 14.0-14.9% had the lowest value (39.9 g). The average starch content in the samples of all groups was at the level of 58.8-60.5%. The limits of starch variations in barley samples were higher in the seventh group with high protein content. In the same group, the variation range of a trait was much higher (14.2%). The grain-unit g/cm 3 increased on average from 6.5 (seventh group) to 6.7 (ninth group). The largest variation range was in the eighth group (2.0). A reliable positive correlation with yielding properties was found in the group with very high protein content (17.1-20.1%). The highest correlation coefficients were found by interrelations with: protein content (r=0.400), 1000 grain weight (r=0.687) and grain-unit g/cm 3 (r=0.656). A reliable negatively-associated relationship was found between the starch content and the yield (r=-0.382). The following samples showed high resistance to stem rust (Puccinia graminis Pers), namely: Local (k-3115, Tajikistan), Local (k-3170, Tajikistan), Local (k-3772, Dagestan), Local (k-19709, Denmark), Local (to-21747, Dagestan). By lodging resistance at the level of 9 points, the following samples were distinguished, namely: Local (k-3038, Turkmenistan), Local (k-3165, Tajikistan), Local (k-3938, Mongolia), Buck CDC (k-30173, Canada). In the ninth group with high protein content (17.1-20.1) the local sample from Tajikistan (K-3770) formed standard starch content (60.8%). The local cultivars from Iran (k-3082) and Georgia (k-838) had the highest 1000 grain weight (52.7-55.5 g).

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