The process involved in the manufacture of bread is highly complex to ensure production of high quality bread, and a number of ingredients are incorporated in the process. Increased consumer health awareness has triggered interest in adding functional ingredients, such as dietary fiber (DF), in popular foods like bread. The article reviews the in the function of DF in human diet and most important sources of DF used in the bread productions. The impact was put on the effect of DF incorporation in bread on rheology of dough and properties of final product. The review revealed the dependence of DF usage in bread production in terms of changing the physical parameters of bread, shelf-life and sensory characteristics of bread.