Abstract:This study added black rice anthocyanin extract at different levels（0‰，1.0‰，1.5‰，2.0‰，2.5‰，and 3.0‰）to bread and analyzed various indicators such as bread color，moisture content，hardness，enthalpy of retrogradation，lipid oxidation，and microbial growth to investigate the influence of anthocyanins on the quality of bread during storage.The results showed that during storage，the color of bread became darker and turned yellow，but the addition of anthocyanins increased the moisture content of the bread.It also reduced hardness，retrogradation enthalpy，acidity value，and peroxide value while decreasing the total microbial count and mold count.Among these levels，adding 2.5‰ of anthocyanins had the most significant improvement in the quality of bread during storage.Compared with the blank group，after 5 d of storage，bread with 2.5‰ anthocyanins had a 1.93% increase in moisture content，an 11.10% reduction in hardness，and a 25.88% decrease in retrogradation enthalpy.The acidity value and peroxide value decreased from 0.45 mg/g and 6.31 g/100 g to 0.33 mg/g and 4.13 g/100 g，respectively.Additionally，bread with 2.5‰ anthocyanins could be stored for 5 d at 25 ℃.Therefore，the addition of 2.5‰ anthocyanins contributed to improving the quality of bread during storage.