Abstract:The best craft formulation of oat soybean flour bread was studied with high-gluten bread powder as the main raw material.Using the texture，taste and other sensory characteristics and hardness of the product as the evaluation index，on the basis of single-factor experiments of oat soybean powder，salt，water，sugar，yeast addition and waking time，the quality of the product was greatly affected.Oat soybean powder，yeast and water were the optimization factors.Box-Behken design experiments were used to analyze the three-dimensional and contour map of the response surface to obtain the bread formula.The results showed that based on 100 g bread powder，the best ratio parameters of oat soybean flour mixed bread were that 23.19 g for oat soybean flour（oat∶soybean flour mass ratio=1 ∶1），47.56 g for water，and 2.00 g for yeast.The comprehensive score of the oatmeal soybean flour mixed with miscellaneous grains was 81.686，The hardness was 527.42 g.The whole grain bread produced according to this formula was golden yellow in appearance，and the tissue was delicate and flexible.It had a unique fragrance of oats.