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Effect of Xylitol on Bread Properties  

Lee, Soo-Jeong (Dept. of Food and Nutrition, Bucheon College)
Paik, Jae-Eun (Dept. of Food and Nutrition, Bucheon College)
Han, Myung-Ryun (Dept. of Food and Nutrition, Hyejeon College)
Publication Information
The Korean Journal of Food And Nutrition / v.21, no.1, 2008 , pp. 56-63 More about this Journal
Abstract
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.
Keywords
quality characteristics; xylitol concentration; volume; color; visco-elastic properties; hardness.;
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Times Cited By KSCI : 8  (Citation Analysis)
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