Abstract: β- glucan had the potential to influence starch digestibility and consequently reducing glycemic responses. As the viscosity of β- glucan increased,in vitro starch digestibility was reduced and the glucose responses were lowered.The impacts of Hericium erinaceus β- glucan( HEBG) and Lentinus edodes β- glucan( LEBG) on the qualities,textural properties and in vitro starch digestion rate of white bread was evaluated.The incorporation of both HEBG and LEBG resulted in higher specific volume and little effect on the color of the bread,compared to the control.Through the determination of the textural studies of bread,it was found that HEBG and LEBG had significant improvement towards hardness,gumness,chewiness of bread. The inner structure of bread was tiny and smooth,the texture was soft and the retrogradation of bread had been effectively retarded which made the hardness of bread be increased slowly during the storage period. The hardness of bread decreased from 271.25 g to134.7 g( 0.5% HEBG) and 184.78 g( 1.0% LEBG),respectively.There was a significant difference with the control group.At the same time,the addition of HEBG / LEBG could inhibit the bread from aging,the hardness of bread increased slowly during storage.The digestion in vitro model revealed the addition of HEBG / LEBG decreased the starch digestibility in bread,which attenuated reducing sugars release,the rapidly digestible starch was also reduced,slowly digestible starch and resistant starch was increased compared to the control. HEBG was significantly more active in reducing sugars release when the addition of HEBG was 1.0%,the slowly digestible starch and resistant starch increased by 10.54% and 22.5%,respectively.