The capitalization of cereals type oat flour and barley flour, become a problem with many implication in obtaining the dietetic bakery products. The research present the influence of oat flour and barley flour about the bakery quality. An oat flour addition until 6%, in mixture with barley flour 3?6% and wheat flour type 800, can resolve the desideratum: the dietetic bakery products with improvement content of minerals and vitamins addition.