The present invention pertains to a bakery food which has reduced stickiness, improved meltability in mouth, good crispness and improved softness and which also has good appearance and is easy to handle. The bakery food according to the present invention can be obtained by preparing a bakery food dough and then cooking the same by heating. This bakery food dough is prepared by a method for producing a bakery food dough, said method comprising a step for preparing a bakery food dough comprising a starting powder material, an enzyme and component (A) which is a granular material satisfying the following requirements (1) to (4): (1) having a starch content of 75 mass% or more; (2) containing 3-45 mass% inclusive of a low molecular weight starch of a starch having an amylose content of 5 mass% or more, said low molecular weight starch having a peak molecular weight of 3×103 to 5×104 inclusive; (3) showing a degree of swelling in cold water at 25°C of 5-20 inclusive; and (4) the content of grains passing through a 0.5 mm-mesh sieve but not passing through a 0.038 mm-mesh sieve being 30-100 mass% inclusive, wherein, in the aforesaid step for preparing a bakery food dough, the content of component (A) is 0.8-35 mass% inclusive relative to the sum of the starting powder material and component (A) in the bakery food dough.
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