Volume improver for dough cooked food, dough extensibility improver, softness improver for dough cooked food, texture improver for dough cooked food, dough manufacturing method and dough cooked food manufacturing method

摘要

PROBLEM TO BE SOLVED: To provide an agent for effectively improving the volume of dough-heated food at low cost without using a chemically synthesized emulsifier, an agent for improving dough extensibility, and softness of dough-heated food. It is possible to provide an agent for improving the texture of the dough, an agent for improving the texture of the dough-heated food, a method for producing the dough, and a method for producing the dough-heated food. SOLUTION: A volume improving agent for dough-heated food contains reduced starch syrup having the following sugar composition as an active ingredient; 1 to 50% by mass of monosaccharides, Disaccharide is 6-55% by mass, 7-25% by mass of trisaccharide, 1-10% by mass of tetrasaccharide, 1-81% by mass of pentasaccharide or more. [Selection diagram] Fig. 1