Bread is the main and essential food of many people in the world, providing energy, protein and mineral as well as and B group vitamins. In Iran, about 60-65% of protein and calories and 2-3 g of minerals and most of the daily salt intake is supplied with bread (Rajabzadeh, 1996). The knowledge and technology of functional foods were first introduced in Japan since 1980. At that time, the Japanese government decided to control diseases through promoting the production and consumption of certain foods among the population, which in turn reduce costs of healthcare. Therefore, functional food industries have been established and started to add or condensate beneficial compounds and eliminate inert or harmful substances