Xylo-oligosaccharide, as a new type of food additive, with its distinctive characteristics and better function than other oligosaccharides, is receiving greater attention.
低聚木糖，作为新型的食品添加剂，由于具有比其他低聚糖更优越的特性及功能性而越来越被人们所关注。
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%.
低聚木糖应用于蛋糕可提高蛋糕品质，而且能使蛋糕生产的主要配料鸡蛋、蔗糖和面粉用量分别降低10％、15％和5％。
The formula and technique of xylo-oligosaccharide cake were attained by preliminary test and study. The optimal quantity of xylo-oligosaccharide added was obtained and the quality index was proposed.
对低聚木糖蛋糕的配方和工艺进行了初步试验与研究，确定了低聚木糖的最适添加量，并提出了质量指标。
The formula and technique of xylo-oligosaccharide cake were attained by preliminary test and study. The optimal quantity of xylo-oligosaccharide added was obtained and the quality index was proposed.
对低聚木糖蛋糕的配方和工艺进行了初步试验与研究，确定了低聚木糖的最适添加量，并提出了质量指标。
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