Bread is a cheap and valuable foodstuff which serves a functional role as supplementation of energy, protein and some mineral and vitamins. Functional foods are defined as types of food that despite providing nutritional needs contain compounds (often added) with beneficial functional effects on the body. Bread is the first functional food and its beneficiary’s effect has been surveyed in many types of research. Alpha-Tocopherol, the most active form of vitamin E can prevent symptoms of vitamin E deficiency. The encapsulation of vitamin E by pectin cross-linked with chitosan and using it for bread enrichment was surveyed. For gelation of pectin with low esterification degree and calcium chloride were used. Ionic interaction occurred electrostatic interaction with pectin. In this study the concentration of 10% and 20% vitamin E and pectin/chitosan ratio 1:1 and 2:1 were used. With increasing pectin content encapsulation efficiency and encapsulation load increased. To understand the structural and chemical reaction between them, FTIR analysis was performed also to evaluate thermal resistance and morphology of encapsulates, TGA and SEM analysis were carried out. Chemical tests conducted on the flour for baking bread can be measured in protein, ash, moisture, gluten and gluten index, and physical experiments to Farinograph noted. FTIR results showed that the peaks at 1410 cm -1 for stretching vibration of COO - in pectin and 1573 cm -1 related to NH +3 groups in chitosan were removed that could be the reason of ionic interaction between chitosan and pectin. From SEM analysis, it was illustrated that encapsulates had irregular shapes which can be related to the existence of acetic acid causing that water to be exited from the core of pectin. After baking Color and texture factors were done and the results showed that in the colorimetric analysis, significant differences were not observed between the blank sample and the sample enriched with vitamin E. Also, texture analysis showed that chewiness and stiffness properties in the enriched bread sample were increased. Finally, the recovery percentage of the vitamin (80%) in the bread enriched with vitamin E was obtained by high-performance liquid chromatography (HPLC). Keywords: Bread, Encapsulation, Vitamin E, Pectin, Chitosan