The purpose of this research was to obtain bakery products with the addition of handmade Jerusalem artichoke flour. The topic is actual due to the fact that the jerusalem artichoke has numerous benefits on the human body regulates blood glucose, blood pressure and decreases the values of bad cholesterol in the bloodstream. Jerusalem artichoke flour was obtained from native tubers within the ASEM laboratory and in its base was determined the phosphoable acidity, the hydration capacity, the moisture of the flour, the contents of the ash and vitamin C. Thereafter it was used to obtain bread with different concentration of flour (0%, 2.5%, 5%, 7.5%, 10%). It was determined that a lower concentration relative to the white flour determines better organoleptic qualities of the bread, the one with the concentration of jerusalem artichoke of 5% was the most appreciated by the consumer. The porosity of the bread has values > 46% and the acidity is within the limits of 2 ° to 4 °, being specific to the intermediate bread.