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Cereals and cereal-based products as an important part of the daily diet provide a considerable percent of macronutrients such as carbohydrate, protein and fiber and a range of micronutrients including vitamins (E and some of the B vitamins) and minerals (Mg and Zn). However, thermal (boiling or baking) and mechanical (milling) processes applied for conversion of cereals into consumable products and also improvement of the digestibility and palatability of cereal products lead to the reduction or even removal of some bioactive compounds, consequently loss of their nutritional and health values.

The fortification process is a suitable means for the addition of the lost components to the formulation of cereals; although, direct usage of bioactive compounds and additives in bakery products has some limitations such as sensitivity to undesirable environmental and processing …