In Iran, bread is not merely a daily food; it embodies a significant part of the cultural and emotional identity of the people. From the aroma of freshly baked sangak to barbari, no food holds a more permanent place in Iranian life than bread. However, in today’s fast-paced urban life, many buy bread just to fill their stomachs, often neglecting its impact on their health.

Choosing healthy bread begins at the very first stages: the type of flour, the amount of bran, fermentation methods, and baking techniques. Overlooking these details results in bread that not only has low nutritional value but also contributes to waste and nutritional issues. This contradiction between the "historical significance of bread" and its "current quality" has made the topic of bread health one of the most crucial nutritional discussions in Iran.