Brazil is a major producer of fruits and juices. The passion fruit juice production generates a large amount of fruit peel residue that could be used to produce the passion fruit peel flour (PPF). PPF has a high quantity of soluble fibers. Researches have been correlating the consumption of this fiber with the reduction of blood glucose levels, which may infer to a diabetes control source. This research aimed to add the PPF to the French bread production and evaluate the effect of partial replacement of wheat flour for PPF in the bread technical characteristics. French breads were produced with partial replacement (0, 10%, 20% and 30%) and were evaluated in relation to elasticity (texturometer, TA-XT2i), internal microstructure (TM300, Tabletop Microscope Hitachi) and local temperature evolution during baking process. The medium values obtained to the elasticity showed that the PPF incorporation caused a significate reduction in the bread elasticity, however the concentration increased didn’t cause a significant effect (0% 0,95±0,02b; 10%: 0,75±0,19a; 20%: 0,79±0,07a; 30%: 0,77±0,06a). Through the microscopy images it was observed that the increase in PPF concentration may have caused an increase in the number of structure which resemble to fibers. These structures are rigid and their insertion in the dough can be caused the formation of discontinuous regions between the starch chains, thus reducing the elasticity. Finally, temperature kinetic curves showed that the increase in substitution caused a decrease in kinetics of temperature increase from 9 to 4°C/min. Therefore, it was possible to conclude that the PPF introduction and the increase of concentration caused a reduction in the elasticity due to a possible increase of the fibrous structure, which in turn also influenced the heat and the mass transfer mechanisms during the process.