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The article concerns the author's approach to the range expansion of the national bakery products through the production of domestic bakery products such as focaccia and ciabatta. While monitoring the range of bakery products authors marked the dominance of simple bread and bakery products baked from wheat flour. There is a necessity of increasing the nutritional value of these bakery products by scientific rationale of the formulation with adding of oat flour, fruit powder and a mixture of local herbs. The article includes results of determining the herbal supplements effect on consumer advantages of focaccia and ciabatta. It determines the regulates quality indicators, as well as the biologically active substances amount (vitamin C, phenolic substances, dietary fibre), total protein and its amino acid composition leading to the increased physiological value of the developed bakery products, particularly products for children. The results allow to recommend the developed recipes and technologies of Italian bakery products focaccia and ciabatta for use not only in the catering system, but also in school meals. УДК 664.66.022.39 О ПОВЫШЕНИИ ПИЩЕВОЙ ЦЕННОСТИ НАЦИОНАЛЬНЫХ БУЛОЧНЫХ ИЗДЕЛИЙ About the Food Value Improvement of Bakery Products Старовойтова Я.Ю., Школьникова М.Н. Starovoytova Y.Yu., Shkolnikova M.N. Ключевые слова: булочные изделия; рецептура; пищевая ценность; овсяная мука; растительные добавки