Abstract:To improve the quality of quinoa bread and develop glycemia?friendly baked products, this study took the addition amounts of Sanzan gum, wheat gluten, soybean protein and transglutaminase (TGase) as experimental factors. The comprehensive quality of bread was evaluated through sensory evaluation, specific volume measurement, internal?structure pore analysis and textural property determination. Meanwhile, in?vitro simulated digestion tests were performed to investigate its starch digestive characteristics. The results showed that Sanzan gum，wheat gluten and TGase exerted significant effects on the overall quality of bread. The optimal formulation of quinoa bread was obtained with 2.0% Sanzan gum, 11.0% wheat gluten and 0.0082% TGase. Under this formulation, the comprehensive evaluation score reached 88.52±0.35, which was increased by 68.93?% compared with the control group. In?vitro digestion results revealed that the reducing?sugar release amount of the optimized formulation decreased by 40.00?% after 0.5?h of intestinal digestion relative to the control group. Moreover, the reducing?sugar release level remained lower than that of the control throughout the whole digestion process, indicating that the optimal formulation could retard the reducing?sugar release of quinoa bread in intestinal fluid.