This paper is focused on behaviour of starch in wheat-barley composite flours modified by 5.0% or 10.0% chia and teff, determined by amylograph and RVA apparatuses, and on baking test results. Regarding the temperature at gelatinization beginning and viscosity maximum, curves appearance depended on both type of non-traditional crop and amount added. In wheat-barley flour premix, barley flour increased amylograph viscosity (790 units in wheat-barley mixture vs. 680 units for control). Combined addition of chia and teff lowered viscosity about approximately 35%. RVA test distinctly differentiated the flour composites. Barley flour and chia wholemeal significantly reduced the specific volume of composite bread, while both teff wholemeal types partially compensated that volume diminishing (approx. -37%, -25% and -12%, respectively). A combination of white teff and dark chia wholemeal showed higher baking potential, since the specific bread volumes were comparable to wheat-barley control (230±15 ml/100 g vs. 233 ml/100 g, respectively).
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