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According to the statistics ,consumption of the bread has the highest value in Iran. Regarding the high wastage of different breads, which is mainly due to low quality, low shelf life and staling, we will answer one of the most important nutritional problems of our country , if reduce or at least retard its rate by means of research. This research was carried out to determine the effect of different levels of sodium stearoyl lactylate (SSL) on dough rheological properties and quality of Taftoon. So SSL was mixed with flour at levels of 0.25%,.0.50% and0.75%and the rheological properties of the resulting doughs were determined by Farinograph and Extensograph and optimum level of SSL addition was determined ,regarding the results. Different treatments of breads were baked and sensory analysis was done in days1,2 and 3 by means of trained panel of referees. The texture of breads were evaluated by krummer, compression and rubber tests in days 1,2,3 and4 with Instron. Moisture content of the breads was determined in days1,2 and3.Results of Farinograph and Extensograph , showed that SSL improved dough properties .The results indicated that bread containing 0.75%SSL had the best quality and was the one to mostly retard the staling rate and improve the texture of bread, but there was no significant difference between breads containing 0.50 % and 0.75%SSL .

Keywords: Staling, Rheological properties, Taftoon Bread, SSL, Firmness

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