In this master thesis we examined the influence of different sugars (trehalose, sucrose, fructose) on sensory and technological characteristics of bread. The addition of sugars (especially trehalose) is supposed to influence the reduction of aw value and slow down the aging process of bread. Bread samples with the addition of 1 % and 2 % sucrose, fructose and trehalose and a control sample without added sugar were prepared. The following analyses were performed on the prepared bread samples: determination of specific bread volume, determination of water content and aw value, instrumental measurement of crust and core colour and texture properties of bread, and finally sensory analysis of the bread. The results of our study showed small differences between specific volumes and aw values of different bread samples. Even in the multi-day evaluation of textural properties, we found that the addition of sugar had practically no significant effect on inhibiting the aging process of bread. Intense changes in the colour of the crust were detected in practically all samples of bread with the addition of sugars; trehalose typically had the least effect on colour changes of the crust. The results of the sensory analysis showed that trehalose contributed the least to the sweetness of the bread and the colour of the crust compared to the addition of other sugars, while the addition of trehalose had practically no significantly better effect on other technological and sensory properties of bread.