A health functional food product prepared by fermenting a dough containing whey, including a health functional bakery product prepared by: preparing a sponge and a dough by adding and mixing about 1.0 to 10 wt part of a whey powder and about 0.01 to 1.0 wt part of a mixture of probiotic preparation consisting of Leuconostoc strain, Lactobacillus strain and 2 kinds of Saccharomyces strains as to 100 wt part of a dough; and fermenting, aging and baking the dough. Such may be used to prepare a health functional bakery product as well as a health functional Lactobacillus fermented drink using said health functional bakery product.