Abstract:Xylitol was used as a partial substitute for sucrose in bread formulation， and bread was prepared using the straight-dough method. The effects of different xylitol addition levels on the processing properties of wheat dough， as well as on the quality and storage stability of bread， were investigated. The results showed that increasing xylitol addition reduced the water absorption of wheat flour， but generally prolonged dough development time and stability time. When the xylitol level exceeded 4.00%， the extensograph energy， extensibility， and maximum resistance to extension showed an overall increase. Xylitol addition levels ≤5.00% did not affect bread fermentation time. The specific volume and sensory score initially increased and then decreased with increasing xylitol addition. At xylitol addition levels of 3.00%-4.00%， the bread exhibited larger volume，lower hardness， and higher sensory scores. Furthermore， the addition of more than 3.00% xylitol significantly reduced the peroxide value of bread during storage.