HARDENING INHIBITOR FOR BAKED GOODS, METHOD FOR INHIBITING HARDENING OF BAKED GOODS, METHOD FOR MANUFACTURING BAKED GOODS, MIX FLOUR FOR BAKED GOODS, AND BAKED GOODS

摘要

Provided are a hardening inhibitor for baked goods in order to obtain baked goods in which hardening is inhibited, a method for inhibiting hardening of baked goods, a method for manufacturing baked goods, and a mix flour for baked goods; also provided are baked goods in which hardening is effectively inhibited using said inihibitor, methods, and flour. The present technique provides: a hardening inhibitor for baked goods containing starch having a damage degree of 15% or more as an active ingredient; a method for inhibiting hardening of baked goods in which starch having a damage degree of 15% or more is blended to manufacture bread; a method for manufacturing baked goods into which rice starch with a damage degree of 15% or more is blended; a mix flour for goods containing at least 0.2% by mass of starch having a damage degree of 15% or more to 100% by mass of the total weight of flour and the starch having a damage degree of 15% or more; and baked goods into which starch having a damage degree of 15% or more is blended.