The aim of the present work was to compare the fructan contents of wheat-rye bread and bread with the additions of 8% of FOS, inulin and Jerusalem artichoke powder. The fructan content of standard bread was 1.4 g/100 g of dry matter. All the additions brought about a statistically significant increase in the levels of these compounds.The greatest increase was noted in bread with the addition of inulin. That bread also showed the smallest decrease in the fructan content during its production (33%). The greatest decrease in the fructan content was noted in bread with the addition of FOS (43%).