Abstract: The selection of the type of the products suitable to be enriched with dietary fiber and oligosacchide,the optimum recipe the processing technology and the enriched amount of dietary fiber were studied.The results showed that the amount and kind of dietary fiber and oligosacchride took a vital effect on the appearance and intrinsic quality of the baking food.

Key words: Weat bran dirtary fiber , Soybean dirtary fiber , Oligsacchride , Baking food