The main objective of this study was to investigate the floic acid content in various Iranian breads. Analysis of folic acid content eas performed by high performance liquid chromatography (HPLC) coupled with ultraviolet (UV) detection after extraction and preconcentration of folic acid by using solid phase extraction colume. The effect of various baking process, baking temperature and storage time on the folic acid content of bread in different baking step including wheat, dough before fermentation, dough after fermentation and baked bread was studied. The results showed that fermentation step has important effect in folic acid stability in various flours. Baking temperature and duration do not have a significant impact on folic acid content in various breads. In addition, due to instability of folic acid by exposure to light, air and water, significantly decrease in folic acid contents were observed after storage in stores. Therefore, fresh bread has maximom content of folic acid after backing.