The aim of the present study was to determine the influence of inulin on physical properties of wheat dough and quality of bread. The experimental material were two commercial types of wheat flour (550 and 750) and inulin TEX of long average chain length. Inulin was added at 1, 2, 3 and 4% in relation to the weighted portion of flour. The control test were wheat flours. The properties of dough with and without addition of inulin were determined on the grounds farinograph and extensigraph diagrams. Besides there was made laboratory baking. Wheat flours with addition of inulin appeared to have absorbed less water as compared with control test. Addition of inulin was bringing prolonged time of dough development, longer stability, less softening and increased value of the quality indexes, also higher energy. The volume of bread with more than 2% inulin was significantly smaller than that of control loaves or enriched with 1 and 2% inulin. Bread volumes significant depend on interaction between the type of flour and the addition of inulin.