Relationships between the quantitative composition of sugars present in the rye flour, bread and rye bakery semiproducts, and the quality of the bakery goods, were investigated. Fructose, glucose (alpha and beta), saccharose, alpha-maltose, maltotriose and sorbite were found to be present in rye flours. Moreover, 7 to 9 spots probably corresponding to glucofructosanes were noticed under maltose on the paper chromatographs. In rye bread and semiproducts the same sugars as in flour were found but in much greater quantity, as well as beta-maltose. The increased content of sugars observed at intensified amylolytic activity had a favourable effect of the evolution of CO₂ and the volume of bakery products.