Summary Due to scientifi cally well documented health benefi cial eff ects of dietary fi bres and recommendations for an every day intake on an average of 30 g by food (DRI 2005), the confectionery industry has been increasingly engaged in the production of fi bre enriched biscuits with the aim to off er such a product as a valuable constituent of proper nutrition and dietetic functional food intended for risky populations. Th ereby, commercially available pure fi bres or fi bre-rich raw materials have been used for the enrichment of biscuits, prevalently pure fi bres. To evaluate such products as functional food it is of interest to know how the choice of raw material for biscuit fi bre enrichment infl uences the content of other health protecting compounds which commonly accompany fi bres in plant material. With the aim of evaluating fi bre rich biscuits as a source of total phenols depending on the origin of fi bres, total phenols were determined spectrophotometrically by a modifi ed Folin-Ciocalteau method (Gao et al. 2002) in ten experimentally baked biscuits based on wheat fl our type 500 and type 1700 with or without diff erent dietary fi bres or fi bre rich raw materials added instead of defi nite amount of white fl our. Results show that shares of total phenols and fi bres in biscuits based on the wheat fl our depend on the type of the fl our. Biscuits with pure wheat and oats fi bres added were the lowest in phenol content regardless on the highest amount of fi bres (0.96 g kg-1 and 1.09 g kg-1, respectively); inulin and amaranth do not change essentially phenol content; apple fi bres, soya fl our, and carob fl our enhance phenol content thereby carob fl our being the most eff ective giving biscuits 5.53 g total phenols kg -1 .