Abstract:The formula of rye bread was optimized by response surface methodology，and the quality of the prepared rye bread was evaluated. The optimal addition amounts of sour rye dough prepared with lactic acid fermentation agent，water，and erythritol were determined to be 25.50%，43.70%，and 9.70%，respectively. The rye bread prepared had an in vitro expected glycemic index （eGI） of 49.98，which indicated that the rye bread was a low-glycemic index （GI） food product. The sensory score was 90.23. Neither the specific volume nor the color had significant difference between the rye bread and the control group. On day 7，the prepared rye bread showed decreases of 5.88% and 8.57% in cohesiveness compared with the rye bread without addition of sour rye dough and wheat bread，respectively. The elasticity and chewiness of the prepared rye bread on day 7 increased by 66.37% and 20.02%，respectively，compared with those on day 1，exceeding those of the control group. Electronic nose and electronic tongue analysis revealed that the rye bread was superior to the control group in terms of alcohols and aromatic compounds，with decreased bitterness and astringency.