Abstract: In the present study, a new type toast with taro residue was developed by adding taro residue on the basis of ordinary bread materials. The effects of taro residue, gluten, white sugar and yeast additions on the qualities of taro residue toast were determined using sensory evaluation, hardness and elasticity as indicators through single factor experiments and response surface methodology. The results showed that the taro residue toast showed superior qualities when the taro residue, gluten, white sugar and yeast additions were 6%, 6%, 18% and2%（based on the mass of bread flour）, respectively.