Yacon (Smallanthussonchifolius) is a root crop that contains high amounts of fructo-oligosaccharides (FOS). FOS has asweet taste, is low in calories, and is known to promote intestinal tract health. In this study, various yacon concentrates weresubstituted for sugar in white pan bread to obtain healthy benefits from the use of FOS. The quality characteristic changesduring storage of the white pan breadswith 0, 25, 50, 75 and 100% of added yacon concentrates instead of sugar wereinvestigated. During storage, the water contents and water activities of the breads made with high amounts of yaconconcentrates changed less than in those made with only sugar. The hardness and chewiness of the breads made with highamounts of yacon concentrates had lower values than those made with only sugar. Thus, bread made with yaconconcentrates might exhibit increased moisture retention and decreased aging velocity. The substitution of yaconconcentrates for sugar in pan bread improved the bread quality.