The overall objective of this project proposal is to examine the application possibilities of alternative cereals (cereal, pseudogran and teff) for the development of innovative bakery products. In recent years it is supply of alternative cereals and derived raw materials (flour, flour, flakes, etc.) has increased significantly. Below alternative cereals are understood as the following cereals: the oarwes bucket, unicorn and khorasan (precursors of the domestic bread wheat), the pseudogranes amarant, quinoa and buckwheat and other cereals such as teff. This alternative cereals can contribute to a varied range of foods with a potential health promotion aspect. These grains can therefore be used as part of classic wheat based products seals bread (via interference) or as a 100% basis where products based on pseudogranes and teff result in a gluten-free product. Currently there is a lack of knowledge in the milling and bakery sector sensory, nutritional and functional properties and application capabilities of the above mentioned alternative cereals.