The application of fibers from various sources in food production is increasing due to their beneficial effects on human health. The aim of this work is to investigate the effects of non-modified and modified sugar-beet fibers on dough and bread characteristics. Dry sugar-beet fibers were ground, sieved (>95 µm), hydrated for 24 hr and pressed for removing excess water. A portion of hydrated fibers was exposed to a further treatment with H2O2 additional 24 hr. Treated fibers were neutralized, washed with tap and distilled water, pressed and blended to a homogenous mass with fine particles to obtain modified fibers. Dough and bread were made from wheat flour 72% extraction rate, salt, sugar, oil and yeast (as it is used in regular pan bread production), without fiber, with non-modified fibers and with modified fibers. Experiments were planned so that the quantity of the applied fibers in the blends varied from zero% to 15% controlling characteristics of the product were: yield of dough and bread volume, crumb quality, sensory evaluation of bread and staling rate of bread. The results indicated that the replacement of sugar-beet fibers until 5% non-modified and 10% modified produced pan bread with acceptable sensory properties while it was found that the most effective replacement percent of sugar beet fibers for retarding the staling to modified and non-modified sugar beet fibers was 15%.