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There have been many fermented products made from cereals throughout the history of human nutrition (Hammes et al. 2005). Cereals can be used as sources of nondigestible carbohydrates not only for promoting several beneficial physiological effects but also for selectively stimulating the growth of lactobacilli and bifidobacteria which present in the colon and act as prebiotics. Cereals contain water-soluble fiber, such as beta-glucan and arabinoxylan, oligosaccharides, such as galacto-and fructo-oligosaccharides and resistant starch, which have been suggested to fulfil the prebiotic concept. Functional foods based on cereals are a challenge to develop, however, the development of new technologies of cereal processing that enhance their health potential and the acceptability of the food product are of primary importance (Charalampopoulos et al. 2002).