Hardening inhibitor for baked good, method for inhibiting hardening of baked good, method for producing baked good, mix flour for baked good, and baked good

摘要

The present invention provides a hardening inhibitor for a baked good, a method for inhibiting hardening of a baked good, a method for producing a baked good, and a mix flour for a baked good, for obtaining a baked good in which hardening is inhibited, and furthermore provides a baked good in which hardening is satisfactorily inhibited by the present invention. A hardening inhibitor for a baked good, having as an active ingredient rice flour in which the damaged starch content is at least 15% by mass; a hardening inhibitor for a baked good, having as an active ingredient rice flour in which the damaged starch content is more than 30% by mass; a method for inhibiting hardening in a baked good, comprising producing a baked good by blending rice flour having a damaged starch content of at least 15% by mass; a method for producing a baked good, comprising blending rice flour having a damaged starch content of at least 15% by mass; a mix flour for a baked good, containing, 0.01-15 parts by mass of rice flour having a damaged starch content of at least 15% by mass with respect to 100 parts by mass of wheat flour; and a baked good in which is blended rice flour having a damaged starch content of at least 15% by mass.