Abstract:To investigate the effects of heat-moisture treatment on the flavor quality and digestive properties of millet steamed bread， two types of flour （non-waxy and waxy foxtail millet） were selected for heat-moisture treatment. Steamed bread was prepared with different addition amounts for quality evaluation. The volatile flavor compounds of foxtail millet steamed bread were analyzed using solid-phase microextraction-gas chromatography-mass spectrometry （SPME-GC-MS）， and in vitro starch digestion characteristics were determined. The results showed that the addition of heat-moisture-treated non-waxy and waxy millet flour altered the chromaticity and textural properties of the steamed bread. When the millet flour addition exceeded 10%， the sensory score of the steamed bread significantly decreased （p<0.05）. A total of 33 volatile flavor compounds were detected by SPME-GC-MS， primarily aldehydes， alcohols， esters， ketones， alkanes， and heterocyclic compounds. In vitro starch digestibility results indicated that the resistant starch content of steamed bread made with heat-moisture-treated millet flour was significantly higher than that of the control group （wheat steamed bread）， while the starch hydrolysis rate was significantly reduced.