METHOD FOR SUPPRESSING TEXTURE DETERIORATION IN BAKERY FOOD

摘要

Provided is a method for suppressing texture deterioration in a bakery food when being reheated, the bakery food containing, in dough thereof, a powder raw material that contains a component (A) that satisfies conditions (1)-(4), wherein the blended quantity of the component (A) with respect to the powder raw material is 2 to 30 mass%. The conditions are that: (1) the starch content is equal to or greater than 75 mass%; (2) depolymerized starch of starch having an amylose content of 5 mass% or greater is contained at 3 to 45 mass% and the peak molecular weight of the depolymerized starch is 3×10³ to 5×10⁴; (3) the degree of cold-water swelling at 25ºC is 5 to 20; and (4) the contained quantity of the component (A) measured below a sieve having a sieve opening of 0.5 mm and above a sieve having a sieve opening of 0.038 mm is 30 to 100 mass%.