Iron is one of the most important available micronutrient in wheat that is mostly removed from flour by bran separation during milling. Food fortification is one of the best and most effective methods to recovery lack of iron. In this study, ferrous sulfate hepta hydrate which is known as cheapest and most bioavailability type of iron salt was encapsulated in gum tragacanth.by using reverse solvent method. To prepare microcapsules with highest efficiency, three variables including concentration of tragacanth (3, 4 and 5%), the amount of ferrous sulfate (10, 15 and 20%) and mixing ratio (tragacanth, ferrous sulfate and vit c) to alcohol (1:10, 1:15 and 1:20) were optimized by using response surface methodology. The highest yield of iron micro encapsulation was obtained about 60.13%, with 5% concentration of tragacanth, 22% ferrous sulfate and mix to alcohol ratio 1:11. In this study by using scanning electron microscopy, X- Ray diffraction, fourier transform infrared spectroscopy and particle size analyzer, properties of microcapsules were obtained. Also iron release from the microcapsules in simulated gastric fluid and aqueous environment during the time were evaluated. The images obtained from the outer surface of microcapsules indicated the crystalline cube into amorphous context, which this crystalline cubes and amorphous structure are related to bassorin and tragacanthin, respectively. Also the presence of crystal structure of microcapsules was confirmed by X- Ray diffraction analysis and crystallinity index of 67% were obtained. Fourier transform infrared spectroscopy indicated the electrostatic interaction between carboxylic and FeSo 4 .7H 2 o. The average size of microcapsules were obtained about 53.31µm. Release of iron from the microcapsules in simulated gastric fluid was completed and it was about 80% in water after 24h. In part of bread fortification, three treatments of control bread (T1), bread enriched with 40ppm ferrous sulfate (T2) and bread enriched with microcapsulated ferrous sulfate (T3) were used, and the statistical analysis was performed by using split plot. In this regard, the farinograph, rheofermentogram, X- Ray diffraction analysis (measurement of staling), texture profile analysis and color measurement were used. In general, the dough of treatment 3 (dough contain ferrous sulfate microcapsules) had more water adsorption ability than T1 and T2, but this difference were insignificant. Also dough extension time between T3 and T1 was similar. Dough stability time in treatment 3 was more than other treatments. Gas retention coefficient that indicates dough ability for keeping gas produced during fermentation was less in treatment3 than treatments 2 and 1. The crystallinity index that shows the staling development of bread during time, were obtained 63.91, 65.12 and 61.40 for treatments 1, 2 and 3, respectively. This parameter showed that micro encapsulated iron reduced bread staling during time. Texture profile analysis indicated that staling intensity was occurred less in treatment3 during the time. Also after 3 days of bread storage; bread chewing ability in treatment 3 was more than other treatments. Gumminess and cohesiveness properties of bread were changed less in treatment 3 than treatments 1 and 2. Although enriching bread with FeSo 4 .7H 2 o microencapsules darkened the color of the bread. This study showed that micro encapsulated FeSo 4 .7H 2 o can be used to enrich bread which can relatively reduce the bread staling. Keywords: Bread, Encapsulated, Ferrous sulfate hepta hydrate, Fortification, Gum tragacanth, Staling