The effect of conjugated linoleic acid（CLA）on the rheological properties of dough and shape of steamed bread were studied by farinograph and extensograph. The results showed that farinograph and extensograph properties of the dough as well as the ratio of height to diameter and specific volume of steamed bread were significantly influenced by CLA. The water absorption rate and forming time of dough were decreased with the addition of CLA. The stability time and softening degree of dough reached the maximum and the minimum, respectively, with 0.50% of CLA.Energy of extension, maximum extension resistance and stretch ratio of the dough were raised while extensibility decreased by CLA. The specific volume of steamed bread was decreased while the ratio of height to diameter increased with CLA. The appearance quality of the steamed bread was the best with 0.25%~0.50% of CLA.