The Application Of Xylo-oligosaccharide In Bakery Products

Xylo-oligosaccharide is composed of 2~7 xylose with the bond of β -1,4. It is lower in sweetness compared to glucose and sucrose, and more heat tolerant compared to other oligosaccharides. Xylo-oligosaccharide could enhance the abilities of Bifidobacterium propagation, anti-caries, calcium absorbance of human body, xylo-oligosaccharide could not be easily digested, and therefore is low in energy, which con not result in obesity.Xylo-oligosaccharide from Shandong Longli Bio-technical Co. Ltd. (35% powder) was added to cake, bread and biscuit to investigate xylo-oligosaccharide influence on the quality of products, and suitable combination of ingredients. The results is in the following:The application of xylo-oligosaccharide in the cake can improve the cake quality and decrease the usage of the egg by 10%, sugar 15% and flour 5%. It will not affect the shelf life of the cake when the dosage is less than 15g and the egg foam is more stable when increase the dosage. When the dosage is over 15g, the cake shelf life tends to decrease and the egg foam is less stable when we increase the dosage, but the difference is not so significant. After the orthogonal test, the effect on the cake quality is egg> xylo-oligosaccharide >sugar>flour. The optimized the formulation for cake is 450g egg, 15g xylo-oligosaccharide, 246g sugar and 250g flour. The verification test shows that the cake made from this formulation looks good, flexible, middle sweet, good flavor, even texture and tender tast.The xylo-oligosaccharide will affect the rheology, increase the water absorbability of the dough, more dosage more absorbability. The forming time, proofing time and mixing quality of the dough are better than the control group. The H dwindle of dough was decreased but not significant. The VV increase a little but not significant too. The xylo-oligosaccharide will increase the gluten strength, but the effect is different on different index when we increase the dosage. When the dosage is 0-1.5% based on the flour, the extension and the strength of the dough will decrease...