Abstract:To enrich the variety of leisure food，using potato snowflake powder and oat flour as experimental materials，a potato-oat flour rice crust was developed.The effects of baking soda addition，snow pollen，baking time and baking temperature on the quality of potato-oat flour rice crust were studied using single factor analyses.Test indices include sensory score，texture index，color difference and a weighted method of coefficient of variation analysis was used to calculate the comprehensive score for each index.An optimum for each factor was selected.On this basis，the response surface test was carried out，and a quadratic regression mathematical model for each factor，together with a comprehensive score were established to obtain the best parameter combination by response surface testing.Response surface testing supports the followed conclusions that baking time and baking temperature had a significant impact on the experimental indicators （P＜0.05），and the best combination of parameters：snowflake powder addition，baking time and baking temperature were 30%，14 min and 200 ℃.Under these experimental conditions，rice crust has low hardness，crisp taste，golden and uniform color.