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.