Abstract:With the change in people's dietary habits，bread is becoming increasingly popular among consumers in China.Bread is rich in carbohydrates，which leads to a rapid increase in blood glucose levels upon consumption.At present，a large number of studies have been carried out to reduce the glycemic index （GI）of bread by using ingredients with blood glucose-regulating properties.This article reviewed the mechanisms and effects of different additives such as legumes，potatoes，dietary fiber，resistant starch，polyphenols，and sourdough on regulating the GI of bread，aiming to provide a reference for the development and application of low-GI bread.