Xylose was added into flour as a substitute of sucrose in the direct fermentation method to make the bread.Rheological properties of the dough before and after adding xylose were determined with a Farinograph and a Extensograph.The study showed that the higher the xylose content,the lower the farinograph quality number(FQN),the shorter the stability and breakdown time,and the higher the softening and common difference index dough.Xylose also can cut down the dough water absorption,but had no effect on the dough developing time.The dough tensile energy,tensile resistance and extensile rate were decreased with the xylose dosage up,but the extension was increased.The correlation coefficients between xylose dosage and the indexes of tensile properities were decreased with the fermentating time extending,which implied that the effect of xylose on tensile prosperities was decreased.It was found that adding 1.5% of sucrose into the bread formula was enough for yeast growing.Xylose had little effect on the bread regular scale,but decrease the loaf volume,the specific volume and the sensory evaluation.The bread firmness reached its minimum value when xylose addition was 3.0%.The loaf volume,the specific volume and the sensory evaluation was reduced dramatically with xylose above 3.0%.The water-holding capacity(WHC) and the oxidation resistance of the bread were enhanced by xylose,while the acidity and acid value had little change.