<p>The food processing industry generates large amounts of by-products, many of which remain underutilized and contribute to environmental challenges. Utilizing agro-waste is essential for promoting food security and sustainability. This study explored the use of enzyme-modified dietary fiber (EMDF) derived from Queen pineapple waste to enhance the functional properties of bread. EMDF was incorporated at varying levels (1%, 2%, 5%, and 10%), and its impact on functional, physicochemical, and sensory properties, including texture, color, and specific volume, was evaluated. Bread hardness increased proportionally with higher EMDF concentrations, reaching 4.01 N at 10% EMDF. Additionally, the study examined in vitro starch digestibility and the predicted glycemic index (pGI), revealing a progressive decline in pGI with increasing EMDF levels, with the lowest value of 67.03 observed in bread containing 10% EMDF. These findings suggest that EMDF serves as a bioactive compound capable of improving the nutritional quality of bread while contributing to sustainable food production. By incorporating EMDF, functional bread with a reduced glycemic response can be developed, offering a healthier alternative and promoting the valorization of food industry by-products.</p>