Eighty percent of wheat’s protein is gluten. It is also employed in flour bakery industry and in production of meat products, pizza, breakfast cereals, along with pet foods, and edible films. Gluten affects dough’s properties, so it leads to produce viscoelastic sticky dough which is capable of keeping gas produced through fermentation process that causes bread to be bulky before and after baking. Gluten also results in increasing water absorption of flour, protein nutritional value of flour bread. There are a number of methods to produce wheat’s gluten such as Martin, Batter, Alfa-laval, Pillsburry, Hydrocyclone, Far-Mar procedures. In this study, 5 different samples of gluten bought from 5 Iranian commercial companies along with one which was purchased from Belgium were assessed. Chemical and functional properties of the samples including moisture, ash, colour, pH, protein content, lipid content, glutathione, sulfhydryl disulfide groups, gluten index, electrophoresis pattern, emulsifying capacity, foaming capacity and foam stability were then examined. The results showed that protein content of gluten samples are below the amount established by Iranian standard (at least 80 present protein). This difference probably refers to incompelet extraction of gluten and large amount of inpurity. It is also shown that gluten indices of the samples can be stroked="f" filled="f" path="m@4@5l@4@11@9@11@9@5xe" o:preferrelative="t" o:spt="75" coordsize="21600,21600" gliadins. The influence of level 2, 4, 6 percent of gluten and 4 percent of gluten along with 1 percent of salt in flour on rheological properties of dough was also investigated. The result of farinography showed that 6 percent of gluten increases water absorption and reduces dough’s degree of softening indicating that the dough becomes stronger owing to adding of gluten. By adding gluten and salt simultaneously, a decrease in water absorption was evidenced but it increased stability and development times, valorimetric value and time to breakdown. The result obtained from extensography showed that 6 percent of gluten produces better results. This amount of gluten led to higher increase in the maximum resistance to extension and the value of extensibility in compare to 2 4 percent of gluten. On the other hand by simultaneous addition of salt and gluten, extensibility decreased, while the maximum resistance to extension increased. In the last part of this study, the influence of 4 percent of all types of gluten along with 1 percent of salt in flour was evaluated through both sensory evaluation done within 24h after baking and measuring bread staling within 0, 24, 48 72 h after baking. The result of sensory evaluation shows that the final score earned by all kinds of bread are not satisfying and all of them got negative score. The outcome of measuring bread staling within 72h after baking revealed that bread staling is slightly postponed in compare to the control sample. Generally, best results from sample bought from Shahdineh Company in gluten index,foaming, foam stability, and the maximum resistance to extension, dough extensibility and had the least amount of bread staling. Keywords: Bread staling, Wheat gluten, Taftoon bread