Rediscovering the influence of food on health status has led to reorientation of consumer to a rational, healthy nutrition, and the appearance of functional foods as food with prevention and improved properties for different medical affections. Common concern for the development of functional foods generates the need to study and use of new food ingredients with a role in maintaining and improving the health. Starting from these considerations this paper aims to obtain some varieties of bread with increased dietary fiber content (wheat bran, oat bran, rice bran, hemp flour) by adding them to the bread dough. Also, were studied the technological implications which were determined by the addition of dietary fiber and how its influence the quality of the final product.
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