Abstract:In this paper， the effects of xylitol on properties of dough were studied. The main results were as fol－ lows： The addition of xylitol could increase formed time and stable time of dough， reduce water absorption and degree of softening. With addition of xylitol increasing， tensile energy， resistance and ratio also had increased in varying degree， but the change of elongation did not show obvious regularity. It was found that the moderate ad－ dition of xylitol could make gelatinization temperature range reduce. The addition of xylitol could reduce hard－ ness， chewing and tackiness of dough and increase elastic， cohesion and resilience of dough. In addition， it was found that starch granules could be wrapped by gluten network with addition of xylitol， which was conducive to the formation of gluten network. Therefore， under the conditions of this experiment， the optimal amount of xyli－ tol used in dough was 3 %-5 %.