The aim of this study was to evaluate the quality characteristics of pound cake made of flour substituted with $eta$-glucan (3, 6 and $9\%$), which is a functional fuod material produced from Agrobacterium Spp. R259 KCTC 10197BP. A rapid decrease of moisture content during storage at $20^{circ}C$, $70\%$ relative humidity, was observed in the control while the moisture content in 3 and $6\%$ $eta$-glucan added pound cake was not decreased until the 12th day of storage. During storage, the hardness of the control cake was increased whereas that of $eta$-glucan $6\%$ and $9\%$ added pound cake was not changed until the 6th day of storage. The addition of $eta$-glucan was therefore conflmed to delay the staling of cake. During storage, the Hunter color L ud b values of the crust and crumb colors of the $eta$-glucan added pound cake were not significantly different from those of the control, although the a value did increase with longer storage. The sensory results showed that the scores of over-all acceptability of the 3 and $6\%$ $eta$-glucan added pound cake at the 6th day of storage days were higher than that of the control. These study results confirmed that the addition of $eta$-glucan to pound cake maintained the moisture content and delayed hardness during storage.