Bakery products, particularly bread, are constituent parts of meals in all dietary patterns. Byenriching the composition of bread with fibers, recognized as, prebiotic substances, long termhealth benefits can be easily met. Two different types of commercial inulin were incorporated intothe dough formula as flour supplements at the level of 5 %. Dough freezing/thawing kinetics wasdetermined at -18°C and +20°C, respectively (the highest determination coefficient is experiencedwith 5% of inulin GR 0.948 and 0.982, and the lowest with the dough without fibers 0.915 and0.976).The dough was frozen at -18°C and stored over a period 30 days. The results concerningbread quality changes were interpreted through bread with volume and crumb quality.
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