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KMID : 0665220080210010056
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Korean Journal of Food and Nutrition
2008 Volume.21 No. 1 p.56 ~ p.63
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Effect of Xylitol on Bread Properties
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Paik Jae-Eun
Han Myung-Ryun
Lee Soo-Jeong
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Abstract
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This study investigated the quality characteristics of breads manufactured with xylito1. Four different concentrations(0, 5, 7, and 10%) of xylitol were added to the bread-making flour. Volume, color, the visco-elastic properties of the dough, and bread texture were analyzed. The dough volumes of the xylitol treatments during fermentation, as well as the final volumes of the xylitol breads were lower than those of the control dough and bread. Onset temperature slightly increased with the xylitol concentration, but entalphy changed minimally. Finally, the hardness of the bread positively increased with the xylitol concentration.
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KEYWORD
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quality characteristics, xylitol concentration, volume, color, visco-elastic properties, hardness
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