The purpose of researches - is the quality of bread made from higher quality wheat flour and first grade mixture improving by the expense of making the dough syrup maltose. These studies were carried out at the Department « Technology of production and examination of herbal products». The maltose syrup is used to improve many sorts of bread like rye and wheat flour, and mixtures thereof. The average score for the quality of the bread without making molasses maltose was 3.6 points, with the introduction of 1% molasses - 3.3 points, bread with 2% molasses - 3.6 points, bread with 3% molasses - 3.9 points, bread with 4% molasses - 4.0 score the bread with 5% molasses - 4.1 points, bread with 6% molasses - 4.0; bread with 7% molas- ses - 4.0. Volume of the bread from 100 g flour with increasing doses of molasses was changed and was equal in the variant without making molasses 300 cm 3, in the variants with 3%, 6% and 7% molasses volume was 300 cm 3, in the variant with 1% molasses - 305 cm 3, 2% molasses - 310 cm 3, with the introduction of 4% molasses happened bread volume - 295 cm 3, with 5% molasses bread was a volume of 350 cm 3. Baked bread from higher quality wheat flour and first grade mixture with the introduction of molasses, maltose correspond to the indicators GOST R 27842-88 «Bread from wheat flour. Technical conditions». After analyzing the data it can be noted that the best options from all studied is the bread from the flour (mixture of first and higher grades) with maltose molasses in an amount of 5%.