Abstract:To fully develop and utilize the resources and expand the application of seed coat gums（SCGs），Artemisia sphaerocephala Krasch. gum（ASKG），flaxseed gum（FG）and chia（Salvia hispanica L.）seed gum（CSG）were characterized in terms of their basic molecular structures，and the effects on bread quality were also investigated. The results showed that ASKG，FG and CSG all had typical infrared spectral characteristics of polysaccharides，with relative molecular weights of（476.2±8.1），（1 456.4±15.9）and（2 335.6±10.8）kDa，respectively. Specifically，ASKG is mainly composed of xylose，galactose，mannose，glucose and glucuronic acid；FG is mainly composed of xylose，arabinose，galactose and galacturonic acid；CSG is mainly composed of xylose，glucuronic acid and arabinose. The addition of ASKG，FG and CSG（1%）increased the free water in the dough，improved the elasticity and chewiness of the bread，and reduced the hardness and cohesiveness.Moreover，the specific volume and water content of bread were increased，and baking losses were reduced，thus improving the quality. Among them，ASKG could reduce the hardness of bread core more significantly compared with FG and CSG，and the prepared bread had the highest sensory score.