The study addressed the argumentation on the role of dietary fi ber for protecting and promoting the health of the population, and displayed the levels of recommended daily intake of dietary fi ber established by international organizations, including the ones of the European Union. On the basis of scientifi c criteria, a technology for manufacturing functional breads fortifi ed with inulin was developed, the limits of introducing dietary fi ber into the bread formulations and the bread formulations themselves were established, as well as the methods for inilin incorporation into formulations and quality parameters of the fi nal product were determined. The developed technology for manufacturing bread products enriched with inulin was tested and validated under industrial conditions.