Abstract:To reduce the glycemic index（GI）of mochi bread，based on single-factor experiments，sensory evaluation scores were used as the assessment metric.Response surface methodology was applied to optimize the original recipe，yielding the following optimal process parameters：high-amylose corn starch content of 50 g，20 g of erythritol，a baking temperature of 170 ℃，148 g of milk，46 g of egg liquid，and a baking time of 35 minutes.Under these conditions，the low-GI mochi bread achieved a sensory score of 90.5 and a estimated glycemic index（eGI）value of 48.11.