Abstract: Effect of the application of DHA algal oil and its microencapsulation powders in the toast on the sensory properties, DHA content, acid value and peroxide value of the toast were studied in the paper.Results showed that during the 7d storage, adding microalgae DHA with net DHA content from 0.10 to 2.20 mg/g weight of raw materials had no obvious effect on the appearance, aroma and flavor, taste of the toast.The loss rate of DHA of the toast added with DHA algal oil was highest, and that of the toast added with DHA algal oil microcapsule powder WP-2 was the lowest.During the 7 days storage, adding WP-2 with net DHA content 2.20mg/g weight of raw materials also had no very apparent effect on the acid value and peroxide value of the toast.It suggested that adding DHA algal oil microcapsule powder WP-2 in the toast had good feasibility.