Abstract:To develop oat bread that caters to overweight individuals and solve the technical problem of oat raw materials not containing gluten protein， the quality and digestive characteristics of bread were improved by optimizing the proportion of hydrophilic colloids. The compound ratio of hydrophilic colloids （konjac gum， artemisia seed gum， and sodium alginate） was optimized through single factor experiments and response surface design methods. The results showed that the optimal ratio of hydrophilic colloids was 0.72% konjac gum，0.98% artemisia seed gum， and 0.51% sodium alginate. Under these conditions， the specific volume of oat bread was 4.78 mL/g； the moisture content was 29.45%， the sensory score was 91.76， the elasticity was 0.89，the hardness was 324.67 g， and the chewiness was 286.46 g. In vitro digestion tests showed that the expected glycemic index of oat bread was about 56， and the addition of hydrophilic colloids could reduce the hydrolysis index and expected glycemic index of oat bread.