Abstract: This paper focused on stability of fructooligosaccharides from chicory on various food thermal - processings, including Patecurization(62. 5℃ /30min) , High - temperature short - time processing (70 -100℃ /0. 4 ~ 15min), High pressure sterilization (121℃/15 ~ 50min) and the stability analysis of fructo -oligosaccharides in bread - baking. For high temperature processing(70 ~ 100℃ /0. 4 ~ 15min), no more than 3% of the fruct - oliglo - saccharides were broken down in the pH range of 4 ~ 8 and the thermal stability reduced while pH <4. Forhigh pressure sterilization, it was decomposed completely in 20 ~ 50min in the pH range of 2~ 4 and decomposed to different extent in the pH range of 4 ~ 9. The fructooligosaccharede contents in the bread were determined before and after baking by using a quick fermenting technology. The results showed that it hold about 83.5% of the total amount, while the surface and inner part of the bread were lost about 35. 7% and 8. 5% of the added fructo - oligosaccharides respectively during baking.

Key words: Chicory - fructooligosaccharide , Stability , Pasteurizqtion , High - temperature short - time processing , High pressure sterilization , Bread