Bread is the main ingredient in the food basket of Iranian households, so that it provides a high part of the calories and protein needed by people daily. The purpose of this study was to investigate the physical and chemical parameters of traditional and semi industrial bread and flour in Kermanshah province. This study was conducted in two parts that is part of the research plan approved by the sciences and research Council, which due to budget restraints, only some indicators to determine the quality of bread produced in Kermanshah are reported. In the first part, the opinions of 457 bread consumers in Kermanshah province were examined with the aim of determining the sensory aspects of bread produced. The second part, physical and chemical properties of bread (whole ash, insoluble ash, zeleni number, protein, dry protein, wet protein, wet gluten, gluten index, moisture, acidity, fiber and volume) in four types of bread: Taftoon, Sangak, Lavash and Barbari were examined according to Iranian national standards. The protein index, zeleni number and consequently gluten index in consumed breads are often lower than the standard average. The amount of insoluble ash and total ash was significantly higher in Barbari than other breads, but Zeleni number was lower in Barbari than other breads (p <0.05). The amount of fiber in Barbari bread was higher and in other breads it was almost the same amount. Also, the amount of moist protein in Taftoon was low. There was no significant difference between other breads in protein content (p> 0.05). The moisture content of Sangak bread was slightly higher than other breads, but this difference was not significant. From the respondents' point of view, taste with 62.8% was the main criterion for quality of bread. In general, the quality of bread in Kermanshah province was medium and lower. The interviewed population was not sufficiently literate about the quality of bread. The results of this study led to the design and development of an interventional package to improve the quality of bread consumed.