Sugars that appear in all stages of bakery products production are essential for the development of the qualities that make them tasty and have a pleasant smell. In the wheat flour there is a starch, which during the production with the help of amylolytic enzymes breaks down into maltose and in this form becomes suitable for the growth and multiplication of yeast fungi. Yeast is the basis for the production of quality bread that is characterised by a large volume and a porous structure. Flour contains a small amount of fermentable sugars that yeast initially uses for reproduction, and later on, the amylolytical action ensures a sufficient quantity of fermentable sugars for the yeast. After having used up all the oxygen, the yeast cells switch from respiration to fermentation and continue to produce gases. At this stage they create a sufficient amount of gas needed for the desirable volume of bread. After the fermentation stage the dough rests and becomes ready for baking. During baking the bread gets its distinctive taste and aroma and golden - yellow colour which is the result of the Maillard reactions during baking. Maillard reactions are responsible for the formation of coloured compounds called melanoids that give colour to the final product.