자일리톨 첨가가 식빵의 특성에 미치는 영향 = Effect of Xylitol on Bread Properties

다국어 초록 (Multilingual Abstract)

This study investigated the quality characteristics of breads manufactured with xylitol. 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.

참고문헌 (Reference)

1 자일리톨 연구회. Xylitol Study,

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