Abstract:Wheat flour and brown rice power were used to make brown rice wheat composite bread. Effect of amount of brown rice power，gluten flour，yeast and soft white sugar on sensory evaluation，specific volume and texture of brown rice wheat composite bread was investigated by single factor and orthogonal test methods. The analysis of results showed that the optimum condition for process of brown rice wheat composite bread was 70%wheat flour and 30 % brown rice power，the amount of gluten flour 12 g，yeast 1.2 g，sugar 12 g，salt 0.6 g，ameliorant 0.6 g，water 58 g，butter 6 g. Based on this formula，the sugar was replaced by isomaltooligosaccharide，and the results of electronic nose measurement showed that there were differences in the flavor change of the brown rice wheat composite bread made by different isomalto-oligosaccharide substitutions. The bread made by replacing all the white sugar with 30 g of isomalto-oligosaccharide and the optimal brown rice wheat composite bread had obvious distinction in flavor，could be well distinguished.