The article proposes expansion of the range of flour confectionery products using flaxseeds. The biochemical properties and composition of four different varieties of flaxseeds have been thoroughly studied and described. The rheological characteristics of different kinds of dough prepared from full-fat flax flour without yeast have been compared. The influence of a polysaccharide complex of flaxseeds on textural properties of products has been also assayed. The results of this research can be used for the development of recipes of sponge cake semifinished products for specialized and normal nutrition prepared from a full-fat flax flour as well as development of technological documentation for prepared flour confectionery.