The pasting and gel textural properties of corn starch in syrup at different concentrations were investigated by Rapid Visco Analyzer (RVA) and Texture profile analysis (TPA) tests. The results showed that the pasting temperatures of corn starch greatly increased, especially at higher sugar concentration. Increasing concentration of syrup caused an increase in peak, trough and final viscosity of corn starch. Peak viscosity and the disintegration rate of starch increased in the following order: fructose syrup> maltose syrup> glucose syrup. Increasing syrup concentration to 13%, 25% and 50% resulted in a lower retrogradation rate than the control. When the maltose syrup concentration increased to 50%, the retrogradation rate decreased to 14.30% from 33.38%. The highest hardness was observed when the syrup concentration was 25%. There was a particular low hardness when the concentration of syrup was 50%. The springiness of starch gels in syrup was similar at different concentrations.

The effects of food gums, such as xanthan gum, guar gum, konjac glucomannan, carboxymethyl cellulose (CMC), and gelatin, on the pasting and textural properties of pea starch and the tensile properties of pea starch vermicelli were studied. The results showed that the addition of food gums tended to increase the peak and trough viscosities of pea starch, with the greatest effect being observed by the addition of konjac glucomannan. Pea starch gels mixed with 0.5% w/w xanthan gum, konjac glucomannan, or CMC exhibited the lowest hardness at 134.54, 140.80, and 166.95 g, respectively, which were lower than that of the control. Further, following the addition of food gums at 0.1%, pea starch gels had the highest springiness. The vermicelli tensile strength tended to decrease in the presence of food gums, except for CMC; the lowest value was observed following the addition of konjac glucomannan.

The aim of the experiment was to evaluate the effect of xylitol on wheat dough properties and bread qualities. The results showed that peak viscosity of bread flour containing 20% xylitol was about 12.59% higher than that of the control. The development time and stability time of dough containing 5% xylitol were 2.55 and 1.62 min longer than those of the control, and the drop value decreased from 454 FU to 359 FU. The extensibility of dough containing 10% xylitol was 21 mm longer than that of the control. The maximum resistance and energy area showed an increasing trend. Scanning electron microscopy images showed a discontinuous gluten matrix in which starch granules were not covered completely with gluten when containing xylitol. The springiness of bread with 10% xylitol was increased by 10.6% compared with that of the control, while the hardness was decreased by 21.5%. The bread added 10% and 15% xylitol had higher scores than the control.

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