A new type of bread with the nutrition of Shuidong mustard and konjac flour was developed using the unique Shuidong mustard and konjac flour as the main raw materials.Sensory evaluation was used as the main evaluation index,and the optimal single-factor addition amount was selected comprehensively,and then the Box-Behnken response surface design was used to optimize the formula.The results showed that the best formula for Shuidong mustard and konjac flour bread was 100 g of high-gluten flour,5.3 g of konjac flour,51.1 g of mustard pulp,1.4 g of yeast,10 g of butter,15 g of white sugar,2 g of salt,50 g of water,and 20 g of egg liquid.The bread made with this formula had a complete shape,was green in color,and had a uniform distribution of color and mustard fibers,with a perfect combination of color,aroma,and taste.
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