Abstract: Two fermentation process of making bread were researched.For making bread had a breakthrough in nutrition and health care function，bread was added a certain proportion of whole wheat flour，and used xylitol instead of sucrose to effect on sensory quality.Results showed that，on the base of using bread flour，xylitol whole wheat bread was added 10% whole wheat flour，15% xylitol and 1.5% yeast.Nutritional value，sensory evaluation of bread and nutritional value of bread were greatly improved.