Wheat and its products make a big contribution to the nutrition of the people of the world. The viscoelastic properties of wheat starch have resulted in 44% of the diet of the population in the form of a variety of dough from this product. Wheat starch is the source of stored carbohydrates in wheat. The slow cooling of the gelatinization starch causes the starch constituents to be matched together and create a hydogenic bond between them, which is called a matrix of gel, which holds the water in and forms a gel. As time passes, starch constituents strike together and the water gets out of its structure, and it becomes denser, which tends to degrade the quality of the starch. Many additives are used to reduce or delay the retrogradation starch process. In this study, the effects of several types of edible oils containing a predominant fatty acid, degradation of starch quality containing 27% amylose during an eight-day period were investigated. Edible oils included olive oil, sunflower oil, pomegranate oil, linseed oil, palm olein oil and animal butter. Determination of stomatal gelling rate shows that sunflower flaxseed and oil during the period were more effective than other oils and had the least amount of flaking. The test of starch gel texture analysis showed that all studied oils except the animal butter were effective in decreasing qualityretrogradation. The results of X-ray diffraction for all treatments showed a semi-crystalline structure. The study of angles of X-ray diffraction peaks showed that the starch gel was changed to v type during the process of gelatinization and combining with edible oils. The viscosity analysis of starches containing edible oils showed that viscosity of starch has been investigated and the starch viscosity has decreased with increasing non-saturation in the studied oils. The study of the thermal behavior of starch gels also showed that decreasing the quality decreases with increasing unsaturated fatty acids. In general, in this study, with increasing non-saturation in the studied oils, the effect on the decrease and delay of the retrogradation of quality increased. Keywords : Quality degradation, Wheat starch, Edible oil, Amylose, Major fatty acid