JP2025008871A - Composition for bakery food, dough for bakery food, method for producing bakery food, and method for improving texture of bakery food - Google Patents

Abstract

To provide a bakery food product having a well-balanced texture of chewy texture, moist texture, melt-in-the-mouth texture, and crispness.SOLUTION: A bakery food product composition comprises the following ingredients (A) to (C). Bakery food product dough comprises the following ingredients (A) to (C). The ingredient (A) is powder and granular materials satisfying the following conditions (1) to (4) of: (1) containing the starch content of 75 mass% or more; (2) containing 3 mass% or more and 45 mass% or less of the low molecular weight starch of starch with the amylose content of 5 mass% or more, the peak molecular weight of the low molecular weight starch being 3×103 or higher and 5×104 or lower; (3) containing 5 or higher and 20 or lower of the cold water swelling at 25°C; and (4) containing 50 mass% or more and 100 mass% or less of the content of undersize of a sieve with 3.35 mm opening and the fraction on the sieve of 0.038 mm opening. The ingredient (B) is α-starch (excluding ingredient (A)). The ingredient (C) is at least one material selected from the group consisting of etherified starch, cross-linking starch, and etherified cross-linking starch (excluding ingredient (A) or ingredient (B)).SELECTED DRAWING: None

Description

The present invention relates to a composition for bakery foods, a dough for bakery foods, a method for producing bakery foods, and a method for improving the texture of bakery foods.

In recent years, bakery foods such as doughnuts and bread that have a chewy and moist texture are popular. Patent Document 1 describes bakery products that use a mix for bakery products that combines natural and/or modified waxy cornstarch and pregelatinized starch, and that have a moderately moist, soft, and chewy texture.

Japanese Patent Application Publication No. 10-56946

However, in recent years, there has been a demand for the development of bakery foods that have a unique texture that is well-balanced between chewy and moist, as well as melt-in-the-mouth and crispness. Therefore, the object of the present invention is to provide bakery foods that have a texture that is well-balanced between chewy and moist, melt-in-the-mouth and crispness.

As a result of intensive research, the inventors have discovered that by producing bakery foods using a bakery food dough containing specific components (A), (B), and (C), bakery foods having a well-balanced texture of chewy texture, moist texture, melt-in-the-mouth texture, and crispness can be obtained, and have completed the present invention.

That is, according to the present invention, there are provided the following bakery food composition, bakery food dough, bakery food manufacturing method, and bakery food texture improving method.
[1] The following components (A) to (C):
Component (A): A powdery or granular material satisfying the following conditions (1) to (4): (1) A starch content of 75% by mass or more; (2) A starch having an amylose content of 5% by mass or more and containing 3% to 45% by mass of a degraded starch, the degraded starch having a peak molecular weight of 3 x ¹⁰³ to 5 x ¹⁰⁴ ; (3) A cold water swelling degree at 25°C of 5 to 20; (4) A content of the fraction that falls under a sieve having a mesh size of 3.35 mm and on a sieve having a mesh size of 0.038 mm is 50% by mass or more and 100% by mass or less; Component (B): A pregelatinized starch (excluding component (A));
Component (C) At least one selected from the group consisting of etherified starch, crosslinked starch, and etherified crosslinked starch (excluding component (A) or component (B)).
A bakery food composition comprising:
[2] The following components (A) to (C):
Component (A): A powdery or granular material satisfying the following conditions (1) to (4): (1) A starch content of 75% by mass or more; (2) A starch having an amylose content of 5% by mass or more and containing 3% to 45% by mass of a degraded starch, the degraded starch having a peak molecular weight of 3 x ¹⁰³ to 5 x ¹⁰⁴ ; (3) A cold water swelling degree at 25°C of 5 to 20; (4) A content of the fraction that falls under a sieve having a mesh size of 3.35 mm and on a sieve having a mesh size of 0.038 mm is 50% by mass or more and 100% by mass or less; Component (B): A pregelatinized starch (excluding component (A));
Component (C) At least one selected from the group consisting of etherified starch, crosslinked starch, and etherified crosslinked starch (excluding component (A) or component (B)).
4. Bakery food dough,
[3] The bakery food dough according to [2], wherein the total content of the components (A), (B), and (C) in the bakery food dough is 3% by mass or more and 50% by mass or less.
[4] The dough for bakery foods according to [2] or [3], wherein the content of the component (B) in the dough for bakery foods is 0.1 or more and 10 or less in mass ratio to the component (A).
[5] The bakery food dough according to any one of [2] to [4], wherein the content of the component (C) in the bakery food dough is 0.1 or more and 10 or less in mass ratio to the component (A).
[6] The dough for bakery foods according to any one of [2] to [5], wherein the bakery foods are donuts.
[7] A method for producing bakery foods, comprising a step of cooking the bakery food dough according to any one of [2] to [6].
[8] A method for improving the texture of bakery foods, comprising heating and cooking the bakery food dough according to any one of [2] to [6].

According to the present invention, it is possible to obtain bakery foods that have a well-balanced texture of chewiness, moistness, melt-in-the-mouth feel, and crispness.

The following describes in more detail the embodiments of the present invention. Note that when the upper and lower limits of a numerical range are given in this specification, the upper and lower limits can be appropriately combined, and the numerical range obtained by combining them is also considered to be disclosed.

[1. Bakery food composition]
The bakery food composition of the present embodiment contains component (A), component (B), and component (C). The bakery food composition of the present embodiment is preferably in the form of powder or granule.

(Component (A))
In the present embodiment, the component (A) is specifically a powdery or granular material mainly composed of starch. The component (A) satisfies the following conditions (1) to (4).
(1) A starch content of 75% by mass or more; (2) A starch having an amylose content of 5% by mass or more and containing 3% by mass or more and 45% by mass or less of a degraded starch, the degraded starch having a peak molecular weight of 3 x ¹⁰³ or more and 5 x ¹⁰⁴ or less; (3) A cold water swelling degree at 25°C of 5 or more and 20 or less; (4) A content of a fraction that is under the sieve having a mesh size of 3.35 mm and over the sieve having a mesh size of 0.038 mm is 50% by mass or more and 100% by mass or less.

Regarding condition (1), component (A) contains starch in an amount of 75% by mass or more, preferably 80% by mass or more, and more preferably 85% by mass or more, based on the total amount of component (A).
Furthermore, there is no upper limit for the starch content in component (A) and it is, for example, 100% by mass or less based on the total amount of component (A). However, it may be 99.5% by mass or less, 99% by mass or less, etc. depending on the properties of the bakery food product.

In component (A), the starch is, for example, food starch, and can be derived from various sources. For example, the starch can be selected from one or more of corn starches such as high amylose corn starch, corn starch, waxy corn starch, tapioca starch, sweet potato starch, potato starch, wheat starch, high amylose wheat starch, rice starch, bean starch such as mung bean starch and pea starch, sago palm starch, and starches chemically, physically, or enzymatically processed. From the viewpoint of improving the texture of bakery foods, the starch is preferably one or more selected from tapioca starch, corn starch, rice starch, and bean starch, more preferably one or two selected from tapioca starch and corn starch.
From the same viewpoint, the raw material from which the starch is derived is preferably one or more selected from the group consisting of cassava, corn, rice and beans.

Regarding condition (2), the component (A) specifically contains a low molecular weight starch and a starch other than the low molecular weight starch.
First, the low molecular weight starch will be described.
From the viewpoint of improving the texture of bakery foods, the amylose content in the raw starch for the low molecular weight starch is 5% by mass or more, preferably 12% by mass or more, more preferably 22% by mass or more, even more preferably 40% by mass or more, still more preferably 45% by mass or more, even more preferably 55% by mass or more, and still more preferably 65% by mass or more.
There is no upper limit for the amylose content in the raw starch for the low molecular weight starch, and it is, for example, 100% by mass or less, preferably 90% by mass or less, and more preferably 80% by mass or less.

As the starch having an amylose content of 5% by mass or more, which is the raw material for low molecular weight starch, one or more selected from the group consisting of corn starch such as high amylose corn starch, corn starch, waxy corn starch, tapioca starch, sweet potato starch, potato starch, wheat starch, high amylose wheat starch, rice starch, bean starch such as mung bean starch and pea starch, sago palm starch, and processed starches obtained by chemically, physically, or enzymatically processing these raw materials can be used. From the viewpoint of improving the texture of bakery foods, the starch having an amylose content of 5% by mass or more is preferably one or more selected from high amylose corn starch, corn starch, tapioca starch, and bean starch, and more preferably high amylose corn starch. As the high amylose corn starch, for example, one having an amylose content of 40% by mass or more is available. Starch with an amylose content of 5% by mass or more is preferably high amylose corn starch with an amylose content of 40% by mass or more.

From the viewpoint of improving the texture of bakery foods, the content of low molecular weight starch in component (A) is 3% by mass or more, preferably 8% by mass or more, and more preferably 13% by mass or more. From the same viewpoint, the content of low molecular weight starch in component (A) is 45% by mass or less, preferably 35% by mass or less, and more preferably 25% by mass or less. Here, the content of low molecular weight starch in component (A) is the amount relative to the entire component (A).

From the viewpoint of improving the texture of bakery foods, the peak molecular weight of the low molecular weight starch is 3 × 10 ³ or more, and preferably 8 × 10 ³ or more. From the same viewpoint, the peak molecular weight of the low molecular weight starch is 5 × 10 ⁴ or less, preferably 3 × 10 ⁴ or less, and more preferably 1.5 × 10 ⁴ or less. The method for measuring the peak molecular weight of the low molecular weight starch is described in the Examples section.

Here, the low molecular weight starch is preferably one or more types selected from the group consisting of acid-treated starch, oxidized starch, and enzyme-treated starch, from the viewpoint of excellent production stability, and more preferably acid-treated starch.

The conditions for the acid treatment when obtaining the acid-treated starch are not limited, but for example, the treatment can be carried out as follows.
First, the raw material starch having an amylose content of 5% by mass or more and water are charged into a reactor, and then acid is further charged. Alternatively, acid water in which an inorganic acid has been dissolved in advance and the raw material starch are charged into the reactor. From the viewpoint of carrying out the acid treatment more stably, it is desirable that the total amount of starch during the reaction is in a state of being homogeneously dispersed in the aqueous phase or in a slurried state. For this purpose, the concentration of the starch slurry in the acid treatment is adjusted to be, for example, in the range of 10% by mass or more and 50% by mass or less, preferably 20% by mass or more and 40% by mass or less. If the slurry concentration is too high, the viscosity of the slurry increases, and it may become difficult to stir the slurry uniformly.

Specific examples of acids used in acid treatment include inorganic acids such as hydrochloric acid, sulfuric acid, and nitric acid, and any acid can be used regardless of type or purity.

Regarding the acid treatment reaction conditions, for example, from the viewpoint of stably obtaining acid-treated starch, the inorganic acid concentration during the acid treatment is preferably 0.05 normality (N) or more and 4N or less, more preferably 0.1N or more and 4N or less, and even more preferably 0.4N or more and 3N or less. From the same viewpoint, the reaction temperature is preferably 30°C or more and 70°C or less, more preferably 35°C or more and 70°C or less, and even more preferably 35°C or more and 65°C or less. From the same viewpoint, the reaction time is preferably 0.5 hours or more and 120 hours or less, more preferably 1 hour or more and 72 hours or less, and even more preferably 1 hour or more and 48 hours or less.

Component (A) contains starch other than the low molecular weight starch. The starch other than the low molecular weight starch in component (A) can be selected from the starches described above, for example. Preferably, the starch other than the low molecular weight starch in component (A) contains one or more types selected from the group consisting of corn starch, wheat starch, potato starch, tapioca starch, soybean starch, and modified starches thereof, more preferably contains corn starch, and even more preferably is corn starch.

Furthermore, component (A) satisfies specific condition (3) regarding the degree of cold water swelling, and also satisfies specific condition (4) regarding the particle size.
First, regarding condition (3), from the viewpoint of improving the texture of bakery foods, the cold water swelling degree of component (A) at 25° C. is 5 or more, preferably 6 or more, and more preferably 6.5 or more. From the same viewpoint, the cold water swelling degree of component (A) at 25° C. is 20 or less, preferably 17 or less, more preferably 13 or less, and even more preferably 12 or less. The method for measuring the cold water swelling degree of component (A) is described in the Examples section.

Next, the particle size of component (A) will be described.
The sieves described below are specifically JIS-Z8801-1 standard sieves.
Regarding condition (4), the content of the fraction (particles) in component (A) that is under the sieve with a mesh size of 3.35 mm and on the sieve with a mesh size of 0.038 mm is 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more, even more preferably 80% by mass or more, still more preferably 90% by mass or more, and even more preferably 95% by mass or more, based on the entire component (A), from the viewpoint of improving the texture of bakery foods. From the same viewpoint, the content of the fraction in component (A) that is under the sieve with a mesh size of 3.35 mm and on the sieve with a mesh size of 0.038 mm is 100% by mass or less, preferably 99% by mass or less, based on the entire component (A).

From the viewpoint of improving the texture of bakery foods, the content of the fraction in component (A) that is under the sieve with a mesh size of 0.5 mm and over the sieve with a mesh size of 0.075 mm is preferably 20% by mass or more, more preferably 30% by mass or more, even more preferably 40% by mass or more, even more preferably 50% by mass or more, and even more preferably 70% by mass or more, and is, for example, 100% by mass or less, preferably 90% by mass or less, based on the total amount of component (A).

From the viewpoint of improving the texture of bakery foods, the content of the fraction in component (A) that is under the sieve with a mesh size of 0.25 mm and over the sieve with a mesh size of 0.038 mm is preferably 10% by mass or more, more preferably 20% by mass or more, even more preferably 30% by mass or more, and even more preferably 35% by mass or more, based on the total amount of component (A), and is, for example, 100% by mass or less, preferably 99% by mass or less.

Component (A) may also contain components other than starch. Specific examples of components other than starch include colorants and insoluble salts such as calcium carbonate and calcium sulfate. Component (A) preferably contains an insoluble salt, and the amount of the insoluble salt contained is more preferably 0.1% by mass or more and 2% by mass or less.

Next, a method for producing the component (A) will be described. The method for producing the component (A) includes, for example, the following steps.
(Preparation process of low molecular weight starch) A process of subjecting starch having an amylose content of 5% by mass or more to a low molecular weight treatment to obtain low molecular weight starch having a peak molecular weight of 3 x ¹⁰³ or more and 5 x 104 or ^less .
(Heat gelatinization process) A process for obtaining a heat gelatinized product by heat gelatinizing a raw material, the raw material containing 3% by mass or more and 45% by mass or less of low molecular weight starch and the total amount of low molecular weight starch and starches other than low molecular weight starch being 75% by mass or more.

The process for preparing low molecular weight starch involves decomposing starch with an amylose content of 5% by mass or more to produce low molecular weight starch. Decomposition here refers to decomposition that involves breaking down starch into smaller molecules, and representative decomposition methods include acid treatment, oxidation treatment, and enzyme treatment. Of these, acid treatment is preferred from the standpoints of decomposition speed, cost, and reproducibility of the decomposition reaction.

In the heat gelatinization step, the method of heat gelatinizing the raw material is not limited, and a general method can be used. Specifically, methods using machines such as a drum dryer, jet cooker, extruder, and spray dryer are known, but in this embodiment, from the viewpoint of more reliably obtaining component (A) whose cold water swelling degree satisfies the above-mentioned specific condition, heat gelatinization using an extruder or drum dryer is preferred, and an extruder is more preferred. When processing with an extruder, water is usually added to the raw material containing starch to adjust the moisture content to about 10 to 60 mass%, and then heat gelatinization is performed under conditions such as a barrel temperature of 30 to 200°C, an outlet temperature of 80 to 180°C, a screw rotation speed of 100 to 1,000 rpm, and a heat treatment time of 5 to 60 seconds.

In this embodiment, for example, a component (A) that satisfies conditions (3) and (4) can be obtained by a process of heat-gelatinizing the specific raw materials, and, if necessary, pulverizing and sieving the gelatinized product obtained by heat-gelatinization in the process, and adjusting the size appropriately.

The component (A) obtained in the above manner is a starch powder granule containing low molecular weight starch and satisfies conditions (1) to (4). Therefore, by blending component (A) with dough for bakery foods, bakery foods with a good texture can be obtained.

(Component (B))
In this embodiment, the component (B) is a pregelatinized starch (excluding the component (A)). The pregelatinized starch is obtained by subjecting starch to a gelatinization treatment (gelatinization treatment). The pregelatinized starch may be used alone or in combination.

The raw starch for the gelatinized starch can be one or more appropriately selected from the following starches: corn starch such as high amylose corn starch, corn starch, waxy corn starch, tapioca starch, sweet potato starch, potato starch, wheat starch, high amylose wheat starch, rice starch, bean starch such as mung bean starch and pea starch, sago starch, and starches obtained by chemically, physically, or enzymatically processing these starches. From the viewpoint of improving the texture of bakery foods, the raw starch of the pregelatinized starch is preferably at least one selected from the group consisting of tapioca starch, corn starch, potato starch, rice starch, soybean starch, and modified starches thereof, more preferably at least one selected from the group consisting of tapioca starch, corn starch, and modified starches thereof, even more preferably at least one selected from the group consisting of tapioca starch, waxy corn starch, and modified starches thereof, and even more preferably at least one selected from the group consisting of waxy corn starch and acetylated phosphate cross-linked tapioca starch.

The method for the gelatinization treatment of the gelatinized starch is not particularly limited, but examples thereof include a jet cooker treatment, a drum dryer treatment, and an extruder treatment.
From the viewpoint of improving the texture of bakery foods, the degree of gelatinization of the gelatinized starch is preferably 55% or more, more preferably 60% or more, even more preferably 70% or more, still more preferably 80% or more, even more preferably 90% or more, and particularly preferably 95% or more. Here, the degree of gelatinization of the gelatinized starch is measured according to the BAP method (β-amylase-pullulanase method). Detailed measurement methods are described in the Examples section.

(Component (C))
In the present embodiment, component (C) is at least one selected from the group consisting of etherified starch, crosslinked starch, and etherified crosslinked starch (excluding component (A) or component (B)).

Etherified starch is obtained by etherifying starch. The etherification can be carried out by a conventional method, and commercially available products can also be used as the etherified starch. The etherified starch may be subjected to other chemical treatments, physical treatments, enzymatic treatments, etc. in addition to the etherification treatment (excluding the etherified cross-linked starch described below). Examples of the chemical treatments include acid treatment, alkali treatment, oxidation treatment, esterification treatment such as acetylation, etc. Examples of the physical treatments include oil and fat processing, heat treatment, moist heat treatment, ball mill treatment, fine pulverization treatment, etc. One type of such treatment may be carried out alone, or two or more types of treatments may be carried out in combination.
From the viewpoint of improving the texture of bakery foods, the etherified starch is preferably a hydroxypropylated starch.

Crosslinked starch is obtained by crosslinking starch. The crosslinking can be performed by a conventional method, and commercially available crosslinked starch can also be used. In addition to the crosslinking, the crosslinked starch may be subjected to other chemical, physical, enzymatic, or other treatments (excluding etherified crosslinked starch, which will be described later). Examples of the chemical and physical treatments are as described above in the section on etherified starch.
From the viewpoint of improving the texture of bakery foods, the crosslinked starch is preferably at least one selected from the group consisting of phosphate crosslinked starch and adipic acid crosslinked starch.

The etherified cross-linked starch is obtained by subjecting starch to an etherification treatment and a cross-linking treatment. The etherification treatment and the cross-linking treatment can be carried out by a conventional method, and a commercially available product can also be used as the etherified cross-linked starch. In addition to the etherification treatment and the cross-linking treatment, the etherified cross-linked starch may be further subjected to other chemical treatments, physical treatments, enzymatic treatments, etc. Examples of the chemical treatments and physical treatments are as described above in the section on etherified starch.
From the viewpoint of improving the texture of bakery foods, the etherified cross-linked starch is preferably at least one selected from the group consisting of hydroxypropylated phosphate cross-linked starch and hydroxypropylated adipic acid cross-linked starch, and more preferably hydroxypropylated phosphate cross-linked starch.

The raw starch for component (C) can be one or more appropriately selected from, for example, corn starches such as high amylose corn starch, corn starch, and waxy corn starch, tapioca starch, sweet potato starch, potato starch, wheat starch, high amylose wheat starch, rice starch, bean starches such as mung bean starch and pea starch, and sago starch. From the viewpoint of improving the texture of bakery foods, the raw starch for component (C) is preferably at least one selected from the group consisting of tapioca starch, corn starch, rice starch, and bean starch, more preferably at least one selected from the group consisting of tapioca starch and corn starch, and even more preferably at least one selected from the group consisting of tapioca starch and waxy corn starch.

The bakery food composition of this embodiment preferably further contains cereal flour. Examples of cereal flour include wheat flour such as weak flour, medium strength flour, strong flour, and whole wheat flour, rice flour, barley flour, rye flour, pearl barley flour, buckwheat flour, corn flour, barnyard millet flour, and foxtail millet flour. It is more preferable that the bakery food composition contains wheat flour.

The bakery food composition of this embodiment may further contain ingredients other than the above-mentioned components (A), (B), (C), and grain flour. Examples of other ingredients include starch (excluding components (A), (B), and (C)); dried eggs such as whole egg powder; leavening agents such as yeast and baking powder; proteins such as gluten; powdered seasonings; colorants; emulsifiers, etc. It is preferable that the other ingredients are in powder or granular form.

From the viewpoint of improving the texture of bakery foods, the total content of components (A), (B), and (C) in the bakery food composition is preferably 1% by mass or more, more preferably 5% by mass or more, even more preferably 10% by mass or more, even more preferably 15% by mass or more, and even more preferably 20% by mass or more, based on the entire bakery food composition. In addition, it may be, for example, 100% by mass or less, 95% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, 50% by mass or less, 40% by mass or less, 35% by mass or less, etc.

From the viewpoint of improving the texture of bakery foods, the content of the component (B) in the composition for bakery foods is preferably 0.1 or more in mass ratio to the component (A), more preferably 0.3 or more, even more preferably 0.5 or more, even more preferably 0.7 or more, and even more preferably 0.8 or more. From the same viewpoint, the content of the component (B) in the composition for bakery foods is preferably 10 or less in mass ratio to the component (A), more preferably 8 or less, even more preferably 5 or less, even more preferably 3 or less, and even more preferably 2.5 or less.

From the viewpoint of improving the texture of bakery foods, the content of the component (C) in the composition for bakery foods is preferably 0.1 or more in mass ratio to the component (A), more preferably 0.3 or more, even more preferably 0.5 or more, even more preferably 0.7 or more, and even more preferably 0.8 or more. From the same viewpoint, the content of the component (C) in the composition for bakery foods is preferably 10 or less in mass ratio to the component (A), more preferably 8 or less, even more preferably 6 or less, even more preferably 5 or less, and even more preferably 4 or less.

By blending the above-mentioned bakery food composition with bakery food dough, bakery foods with good texture can be obtained, and therefore the bakery food composition can be used as a texture improver for bakery foods.

[2. Bakery food dough and its manufacturing method]
The bakery food dough of the present embodiment contains the above-mentioned component (A), the above-mentioned component (B), and the above-mentioned component (C).

From the viewpoint of improving the texture of bakery foods, the total content of components (A), (B), and (C) in the bakery food dough is preferably 3% by mass or more, more preferably 5% by mass or more, even more preferably 7% by mass or more, even more preferably 8% by mass or more, and even more preferably 10% by mass or more, based on the entire bakery food dough. From the same viewpoint, the total content of components (A), (B), and (C) in the bakery food dough is preferably 50% by mass or less, more preferably 45% by mass or less, even more preferably 40% by mass or less, even more preferably 30% by mass or less, and even more preferably 20% by mass or less, based on the entire bakery food dough.

From the viewpoint of improving the texture of bakery foods, the content of the component (B) in the dough for bakery foods is preferably 0.1 or more in mass ratio to the component (A), more preferably 0.3 or more, even more preferably 0.5 or more, even more preferably 0.7 or more, and even more preferably 0.8 or more. From the same viewpoint, the content of the component (B) in the dough for bakery foods is preferably 10 or less in mass ratio to the component (A), more preferably 8 or less, even more preferably 5 or less, even more preferably 3 or less, and even more preferably 2.5 or less.

From the viewpoint of improving the texture of bakery foods, the content of the component (C) in the dough for bakery foods is preferably 0.1 or more in mass ratio to the component (A), more preferably 0.3 or more, even more preferably 0.5 or more, even more preferably 0.7 or more, and even more preferably 0.8 or more. From the same viewpoint, the content of the component (C) in the dough for bakery foods is preferably 10 or less in mass ratio to the component (A), more preferably 8 or less, even more preferably 6 or less, even more preferably 5 or less, and even more preferably 4 or less.

The bakery food dough of this embodiment preferably further contains cereal flour, and more preferably contains wheat flour. The cereal flour is as described above in [1. Composition for bakery food]. From the viewpoint of improving the texture of bakery food, the content of cereal flour in the bakery food dough is preferably 10% by mass or more, more preferably 15% by mass or more, even more preferably 18% by mass or more, even more preferably 20% by mass or more, and even more preferably 22% by mass or more, based on the entire bakery food dough. From the same viewpoint, the content of cereal flour in the bakery food dough is preferably 70% by mass or less, more preferably 60% by mass or less, even more preferably 50% by mass or less, even more preferably 45% by mass or less, and even more preferably 40% by mass or less, based on the entire bakery food dough.

The bakery food dough of this embodiment preferably further contains an oil and fat composition. The oil and fat composition of this embodiment has an edible oil and fat content of 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more, and even more preferably 80% by mass or more, and 100% by mass or less. The oil and fat composition may contain an oil-soluble component together with the edible oil and fat. Examples of the oil-soluble component include tocopherol, colorants, flavorings, and emulsifiers.

The edible oils and fats used in the oil and fat composition are not limited, but examples include vegetable oils and fats such as rapeseed oil, soybean oil, corn oil, sesame oil, coconut oil, palm oil, palm kernel oil, rice oil, cottonseed oil, safflower oil, sunflower oil, olive oil, linseed oil, peanut oil, monkey fat, cacao butter, and shea butter; animal oils and fats such as beef tallow, lard, chicken fat, milk fat, and fish oil; and synthetic oils and fats such as medium-chain fatty acid triglycerides. In addition, processed oils and fats obtained by fractionating, hydrogenating, transesterifying, etc. the above vegetable oils and fats, animal oils and fats, and synthetic oils and fats can be included.

The oil composition may be any of the following: oil compositions that are liquid at room temperature (20°C), such as rapeseed oil, soybean oil, olive oil, etc.; and oil compositions that are solid at room temperature (20°C), such as butter, margarine, shortening, and fat spreads, but solid oil compositions are preferred. Here, an oil composition that is liquid at room temperature (20°C) specifically means that the oil composition has fluidity at room temperature (20°C) and has an ascending melting point of less than 15°C. The ascending melting point is measured according to the method described in "Standard Methods for the Analysis of Fats, Oils, and Related Materials 2.2.4.2-1996."

The content of the oil and fat composition in the dough for bakery foods of this embodiment may be appropriately selected according to the type of bakery food. The content of the oil and fat composition in the dough for bakery foods may be, for example, 1% by mass or more, 3% by mass or more, 5% by mass or more, 8% by mass or more, 10% by mass or more, or 40% by mass or less, 30% by mass or less, 25% by mass or less, 20% by mass or less, etc., based on the entire dough for bakery foods.

The content of edible oils and fats in the dough for bakery foods of this embodiment may be appropriately selected according to the type of bakery food. The content of edible oils and fats in the dough for bakery foods may be, for example, 1% by mass or more, 3% by mass or more, 5% by mass or more, 8% by mass or more, 10% by mass or more, or 40% by mass or less, 30% by mass or less, 25% by mass or less, 20% by mass or less, etc., based on the entire dough for bakery foods.

The bakery food dough of this embodiment preferably further contains water. Here, water includes not only ordinary water, but also liquid water used instead of water, such as milk, soy milk, fruit juice, vegetable juice, etc. Also, an aqueous solution in which flavor such as coffee powder is dissolved can be used. However, the water contained in the above-mentioned component (A), component (B), component (C), grain flour, and oil and fat composition is excluded. The temperature of the water is not particularly limited, and it may be blended as hot water. From the viewpoint of improving the texture of bakery foods, the content of water in the bakery food dough is preferably 3% by mass or more, more preferably 5% by mass or more, even more preferably 8% by mass or more, even more preferably 10% by mass or more, and even more preferably 12% by mass or more, based on the entire bakery food dough. From the same viewpoint, the water content in the bakery food dough is preferably 70% by mass or less, more preferably 60% by mass or less, even more preferably 50% by mass or less, even more preferably 40% by mass or less, and even more preferably 30% by mass or less, based on the entire bakery food dough.

The bakery food dough of this embodiment may contain other ingredients in addition to the above-mentioned ingredients. Examples of other ingredients include proteins such as gluten and soy protein; starch (excluding components (A), (B), and (C)); sugars such as sugar, fructose, glucose, isomerized sugar, invert sugar, oligosaccharides, trehalose, sugar alcohols, and honey; salt; baker's yeasts such as fresh yeast, dry yeast, and semi-dry yeast; eggs such as whole eggs, egg yolks, egg whites, powdered egg whites, and powdered whole eggs; emulsifiers; pH adjusters; leavening agents such as baking soda and baking powder; and flavorings, which are used in the manufacture of ordinary bakery foods.

The method for producing dough for bakery foods in this embodiment includes a process for kneading ingredients including the aforementioned component (A), the aforementioned component (B), and the aforementioned component (C) (hereinafter, also simply referred to as the "kneading process").

There are no limitations on the kneading conditions in the kneading step, and for example, kneading can be performed using a bread mixer or a confectionery mixer. The temperature during kneading can be room temperature, or it can be kept warm or heated to prevent a temperature drop, or cooled to prevent a temperature rise. There are no limitations on the kneading time, and kneading can be performed for, for example, 1 minute to 60 minutes.

Furthermore, there is no limitation on the procedure for kneading the ingredients in the kneading step, and examples thereof include the following.
Example 1) Components (A), (B), and (C) are added to other powder ingredients and mixed, and then ingredients other than the powder ingredients (water, an oil composition, etc.) are added and kneaded;
Example 2) All ingredients including components (A), (B), and (C) are mixed together at once;
Example 3) After preparing the Yudane dough by kneading the Yudane dough ingredients, the Yudane dough is kneaded with other ingredients (in this case, component (A), component (B), and component (C) may be mixed as Yudane dough ingredients, or may be mixed as other ingredients to be kneaded with the Yudane dough).

In the case of Example 3, it is preferable to include a heating step in the preparation of the yuzu dough. There is no limitation on the heating method in the heating step, and for example, a method of heating by using hot water as the water used for the yuzu dough raw material can be mentioned.
Specifically, the hot water is water at 50° C. or higher, preferably at 60° C. or higher, more preferably at 70° C. or higher, and even more preferably at 80° C. or higher. There is no upper limit to the temperature of the hot water, and it is, for example, 100° C. or lower.

In addition, other examples of the heating method in the heating step include, for example, a method in which the Tangdane dough ingredients are kneaded and then heated; a method in which the Tangdane dough ingredients are kneaded while being heated, etc. Heating methods include kneader heating, microwave heating, Joule heating, steam heating, retort heating, and hot water bath methods. When heating, the Tangdane dough ingredients may be directly heated, or may be indirectly heated while filled in a pouch bag or the like. From the viewpoint of improving the texture of bakery foods, the temperature of the Tangdane dough in the heating step is preferably 50°C or higher, more preferably 60°C or higher, even more preferably 70°C or higher, and even more preferably 80°C or higher. From the same viewpoint, it is preferably 120°C or lower, more preferably 110°C or lower, even more preferably 100°C or lower, and even more preferably 95°C or lower.

In addition, in the method for producing dough for bakery foods of this embodiment, after the kneading step, the fermentation step and molding step that are usually used in the production process of bakery foods can be performed. The fermentation step can be performed, for example, in a fermentation tank at about 3°C to 50°C for 5 minutes to 3 days.

Furthermore, the method for producing dough for bakery foods of this embodiment may include a step of storing the dough for bakery foods after the kneading step, before the shaping step, or after the shaping step. For example, the dough for bakery foods can be stored in a refrigerator at 10°C or below, or frozen at 0°C or below.

[3. Bakery foods and their manufacturing methods]
The method for producing bakery food products in this embodiment includes a step of cooking the above-mentioned bakery food dough.

Specific examples of cooking methods include baking, steaming, and frying, with one or two types of cooking selected from baking and frying being preferred.

Specific examples of baking include baking in a frying pan or on a hot plate, and baking in an oven. Baking in an oven is preferred. The cooking temperature is preferably 150 to 260°C, more preferably 160 to 250°C. The cooking time is preferably 4 to 60 minutes, more preferably 6 to 50 minutes.

As a specific example of frying, the food can be fried for 2 to 20 minutes in frying oil heated to 150 to 250° C.
The frying oil used for frying is not limited, and examples thereof include vegetable oils and fats such as rapeseed oil, soybean oil, corn oil, sesame oil, coconut oil, palm oil, palm kernel oil, rice oil, cottonseed oil, safflower oil, sunflower oil, olive oil, linseed oil, peanut oil, monkey fat, cacao butter, shea butter, etc.; animal oils and fats such as beef tallow, lard, chicken fat, milk fat, and fish oil; and synthetic oils and fats such as medium-chain fatty acid triglycerides. In addition, examples of processed oils and fats include the above vegetable oils and fats, animal oils and fats, and synthetic oils and fats that have been subjected to fractionation, hydrogenation, ester exchange, etc. The frying oil is preferably vegetable oils and fats, and more preferably at least one selected from the group consisting of rapeseed oil, soybean oil, corn oil, palm oil, palm kernel oil, and rice oil.

Specific examples of bakery foods obtained in this embodiment include breads such as white bread, hot dog buns, butter rolls, Danish pastries, and croissants; donuts such as yeast donuts and cake donuts; and baked goods such as scones, pound cakes, sponge cakes, chiffon cakes, roll cakes, butter cakes, muffins, cupcakes, pancakes, financiers, bushes, waffles, madeleines, and pies. The bakery food is preferably one type selected from the group consisting of breads and donuts, and more preferably donuts.

The bakery food in this embodiment may be stored at room temperature, refrigerated, or frozen after cooking, and is preferably stored at room temperature or refrigerated. The temperature for room temperature storage is higher than 15°C and lower than 30°C. The temperature for refrigerated storage is higher than 0°C and lower than 15°C, preferably higher than 2°C and lower than 10°C, and more preferably higher than 3°C and lower than 8°C. The temperature for frozen storage is 0°C or lower. The storage time is preferably 10 minutes or more and lower than 30 days, more preferably 1 hour or more and lower than 10 days, even more preferably 5 hours or more and lower than 5 days, and even more preferably 12 hours or more and lower than 3 days.

[4. Method for improving the texture of bakery foods]
In this embodiment, by cooking the dough for bakery foods, the texture of the bakery foods can be improved, particularly the texture of the bakery foods after storage.

The texture in this embodiment specifically refers to one or more textures selected from the group consisting of chewy texture, moist texture, melt-in-the-mouth texture, and crispness.
Here, "chewy" refers to a soft elasticity and mochi-like texture when chewed. "Moist" refers to a fresh feeling when food is placed in the mouth. "Melting in the mouth" refers to the short time it takes for food to mix with saliva and dissolve on the tongue when placed in the mouth, the shorter the time, the better the melting in the mouth. "Crunchy" refers to the ease with which food can be bitten off with the teeth.

The present invention will be described in more detail below with reference to examples, but the gist of the present invention is not limited to these. In the following examples, "%" means "% by mass" unless otherwise specified. Also, "parts" means "parts by mass" unless otherwise specified.

In carrying out the present invention, the following raw materials were used:
[Component (A)]
Powdery granular material 1: Powdery granular material 1 produced in Production Example 2 described below.
[Component (B)]
Pregelatinized acetylated phosphate cross-linked tapioca starch: "Gelcol GT-α" manufactured by J-Oil Mills Co., Ltd.
Pregelatinized waxy cornstarch: "Gelcol APY" manufactured by J-Oil Mills Co., Ltd.
[Component (C)]
Hydroxypropylated tapioca starch: "Gelcol POT" (etherified starch) manufactured by J-Oil Mills, Inc.
Hydroxypropylated phosphate cross-linked waxy cornstarch: "Gelcol A-15" (etherified cross-linked starch) manufactured by J-Oil Mills Co., Ltd.
Acetylated phosphate cross-linked tapioca starch: "Actobody ATP-27" (cross-linked starch) manufactured by J-Oil Mills Co., Ltd.
Acetylated adipate cross-linked waxy cornstarch: "Gelcol CT-2" (cross-linked starch) manufactured by J-Oil Mills Co., Ltd.

[Flour]
Strong flour: "Eagle" made by Nippon Co., Ltd.
French bread flour: "Risdoor" manufactured by Nisshin Flour Milling Co., Ltd.
[Oil and fat composition]
Margarine: "Grandmaster Primeran i" manufactured by J-Oil Mills Co., Ltd. (edible oil content: 80% by mass or more)
Shortening: "Mybrot EZ200LT" manufactured by J-Oil Mills Co., Ltd. (edible oil content: 99% by mass or more)
[Other ingredients]
White sugar: "White sugar" manufactured by DM Mitsui Sugar Co., Ltd.
Dough conditioner: "Max Power" manufactured by J-Oil Mills Co., Ltd.
Semi-dry yeast: "Oriental Yeast" manufactured by Oriental Yeast Co., Ltd.
Salt: "Table Salt" produced by the Salt Industry Center, a public interest incorporated foundation
Baking powder: Aikoku Co., Ltd. "Baking Powder F Up"
Granulated sugar: DM Mitsui Sugar Co., Ltd. "Granulated sugar"

<Production of component (A)>
(Production Example 1) Production of low molecular weight starch Acid-treated high amylose cornstarch was produced as low molecular weight starch to be used as the raw material of powdery and granular material 1.
High amylose cornstarch ("HS-7" manufactured by J-Oil Mills Co., Ltd., amylose content 70% by mass) was suspended in water to prepare a 35.6% (w/w) slurry, which was then heated to 50°C. A 4.25N aqueous hydrochloric acid solution was added thereto with stirring in an amount of 1/9 times the amount of the slurry by mass to initiate the reaction. After reacting for 16 hours, the mixture was neutralized with 3% NaOH, washed with water, dehydrated, and dried to obtain acid-treated high amylose cornstarch.
The peak molecular weight of the resulting acid-treated high amylose cornstarch was measured by the method described below and was found to be 1.2×10 ⁴ .

(Method of Measuring Peak Molecular Weight)
The peak molecular weight was measured using an HPLC unit manufactured by Tosoh Corporation (pump DP-8020, RI detector RS-8021, degasser SD-8022).
(1) The sample was pulverized, and the fraction that passed through a sieve with a mesh size of 0.15 mm according to JIS-Z8801-1 was collected. The collected fraction was suspended in a mobile phase to a concentration of 1 mg/mL, and the suspension was heated at 100° C. for 3 minutes to completely dissolve. Filtration was performed using a 0.45 μm filter (manufactured by ADVANTEC, DISMIC-25HP PTFE 0.45 μm), and the filtrate was used as the analytical sample.
(2) The molecular weight was measured under the following analytical conditions.
Column: TSKgel α-M (7.8 mmφ, 30 cm) (manufactured by Tosoh Corporation) x 2 Flow rate: 0.5 mL/min Mobile phase: 90% (v/v) dimethyl sulfoxide solution containing 5 mM sodium nitrate Column temperature: 40° C.
Analysis volume: 0.2 mL
(3) Detector data was collected using software (Multistation GPC-8020 model II data collection ver. 5.70, manufactured by Tosoh Corporation), and molecular weight peaks were calculated.
For the calibration curve, pullulan with a known molecular weight (Shodex Standard P-82, Showa Denko KK) was used.

(Method for measuring cold water swelling degree)
(1) The sample was heated and dried at 125° C. using a moisture meter (model MX-50, manufactured by Kensey Kogyo Co., Ltd.) to measure the moisture content, and the amount of dry matter was calculated from the obtained moisture value.
(2) 1 g of the sample, calculated as the amount of dry substance, was dispersed in 50 mL of water at 25°C, and the dispersion was gently stirred in a thermostatic bath at 25°C for 30 minutes. The dispersion was then centrifuged at 3,000 rpm for 10 minutes (centrifuge: Hitachi Koki Co., Ltd., Hitachi tabletop centrifuge CT6E type; rotor: T4SS type swing rotor; adapter: 50TC x 2S adapter) to separate the sample into a precipitate layer and a supernatant layer.
(3) The supernatant layer was removed, and the mass of the precipitate layer was measured and designated as B (g).
(4) The mass of the precipitate layer when it was dried (105° C., constant weight) was defined as C (g).
(5) The value obtained by dividing B by C was determined as the degree of cold water swelling.

(Production Example 2) Production of Powdery/Granular Material 1 Powdery/granular material 1 was produced as component (A) by the following procedure.
79% by mass of cornstarch ("Cornstarch Y" manufactured by J-Oil Mills Co., Ltd.), 20% by mass of the acid-treated high amylose cornstarch obtained in Production Example 1, and 1% by mass of calcium carbonate were mixed in a bag until sufficiently uniform. The mixture was pressurized and heated using a twin-screw extruder (KEI-45 manufactured by Kowa Kogyo Co., Ltd.). The treatment conditions were as follows.
Raw material supply: 450 g/min (heat treatment time: about 10 seconds)
Water addition: Water was added to the raw material to make up 17% by mass. Barrel temperature: 50°C, 70°C and 100°C from the raw material inlet to the outlet
Outlet temperature: 100-110℃
Screw rotation speed: 250 rpm
The heated gelatinized material thus obtained by the extruder treatment was dried at 110° C. to adjust the moisture content to 10% by mass.
Next, the dried heat-gelatinized material was pulverized with a benchtop cutter pulverizer and then sieved with a JIS-Z8801-1 sieve. The sieved heat-gelatinized material was mixed in a predetermined blending ratio to prepare powdery or granular material 1 having the particle size distribution shown in Table 1. The cold water swelling degree at 25° C. of powdery or granular material 1 measured by the above-mentioned method is also shown in Table 1.

<Measurement of gelatinization degree>
The degree of gelatinization of the gelatinized products (component (A) and component (B)) was measured by the "β-amylase-pullulanase (BAP) method."
(1) The gelatinized product was crushed in advance and adjusted to a particle size that passed through a sieve of JIS-Z8801-1 standard with an opening of 0.15 mm, and the resulting product was used as a measurement sample.
(2) The degree of gelatinization (%) of the starch in the gelatinized product was measured according to the method described in “New method for measuring the degree of gelatinization and retrogradation of starch using β-amylase-pullulanase (BAP) system” in Starch Science, Vol. 28, No. 4, pp. 235-240 (1981, published by the Starch Society of Japan).
As a result of the measurements, the degree of gelatinization of powdery or granular material 1 was 51%, the degree of gelatinization of the pregelatinized acetylated phosphate cross-linked tapioca starch was 100%, and the degree of gelatinization of the pregelatinized waxy corn starch was 100%.

<Test Example 1>
Using the formulations shown in Table 2, yeast donuts of each of the comparative examples and examples were produced by the following method.

[Comparative Examples 1-1 to 1-4, Examples 1-1 to 1-5]
1. All ingredients except for water, whole egg, margarine and shortening were mixed in a bread mixer (Kanto Mixer HP-20M, manufactured by Kanto Mixer Co., Ltd.).
2. Add water and whole eggs to the above mixture 1. and knead for 4 minutes at low speed and 7 minutes at medium speed.
3. Add margarine and shortening to the mixture in 2. and knead for a further 7 minutes at medium speed to obtain a dough at 27°C.
4. The resulting dough was removed from the mixer and fermented for 60 minutes in a dough conditioner set at a temperature of 27° C. and a relative humidity of 75%.
5. After fermentation, the dough was divided into 55 g portions and left to stand at 25° C. for 20 minutes.
6. The dough from step 5 was rolled again and shaped into a disk about 5 cm in diameter.
7. The molded dough was fermented for 50 minutes in a proofer set at a temperature of 32° C. and a relative humidity of 75%.
8. The fermented dough was fried in frying oil (palm oil, "Goldflex DX" manufactured by J-Oil Mills, Inc.) under the following conditions to obtain yeast donuts.
Frying temperature: 180℃, frying time: 5 minutes (2 and a half minutes on each side)

[Examples 1-6 to 1-7]
A. Yudane Process 1. The Yudane dough ingredients other than hot water were placed in a bread mixer (Kanto Mixer HP-20M, manufactured by Kanto Mixer Co., Ltd.) and mixed using a beater.
2. Next, add hot water and knead for 1 minute at low speed and 2 minutes at medium speed to obtain the yudane dough.
3. To prevent the Yudane dough from drying out, it was sealed in a plastic bag and placed in the refrigerator to remove any rough heat.
B. Main kneading process 1. All ingredients except for whole eggs, margarine and shortening were mixed in a bread mixer (Kanto Mixer HP-20M, manufactured by Kanto Mixer Co., Ltd.).
2. Add whole eggs and the Yudane dough obtained in A to the above 1. and knead at low speed for 4 minutes and at medium speed for 7 minutes.
3. Add margarine and shortening to the mixture in 2. and knead for a further 7 minutes at medium speed to obtain a dough at 27°C.
4. The resulting dough was removed from the mixer and fermented for 60 minutes in a dough conditioner set at a temperature of 27° C. and a relative humidity of 75%.
5. After fermentation, the dough was divided into 55 g portions and left to stand at 25° C. for 20 minutes.
6. The dough from step 5 was rolled again and shaped into a disk shape with a diameter of about 5 cm.
7. The molded dough was fermented for 50 minutes in a proofer set at a temperature of 32° C. and a relative humidity of 75%.
8. The fermented dough was fried in frying oil (palm oil, "Goldflex DX" manufactured by J-Oil Mills, Inc.) under the following conditions to obtain yeast donuts.
Frying temperature: 180℃, frying time: 5 minutes (2 and a half minutes on each side)

The resulting yeast donuts were tasted by a panel of five experts after storage at 25°C for one day and three days, and the texture of the donuts was evaluated according to the following criteria. The score was the average score of the expert panel, and a score of 3 or more in each category was considered to be a pass. The evaluation results are also shown in Table 2.

(Chewy texture)
5: Very chewy 4: Chewy 3: Slightly chewy 2: Hard with almost no chewy feel 1: Very hard with no chewy feel (moist feel)
5: Very moist 4: Moist 3: Slightly moist 2: Dry 1: Very dry (melts in the mouth)
5: Very short time until it disappears in the mouth 4: Short time until it disappears in the mouth 3: Somewhat short time until it disappears in the mouth 2: Long time until it disappears in the mouth 1: Very long time until it disappears in the mouth (crisp)
5: Very crisp 4: Crisp 3: Slightly crisp 2: Not crisp 1: Very crisp, with a harsh texture

As can be seen from Table 2, in each of the Examples, the chewy texture, moist texture, melt-in-the-mouth texture, and crispness were all good both after one day and after three days of storage. On the other hand, in each of the Comparative Examples, one or more of the above textures were not good both after one day and after three days of storage.

<Test Example 2>
Using the formulations shown in Table 3, cake donuts of each of the comparative examples and examples were produced by the following method.

1. All ingredients except for water, whole eggs and egg yolks were mixed in a confectionery mixer ("Mixer N50" manufactured by Hobart Japan Co., Ltd.).
2. Add water, whole eggs and egg yolks to the mixture in 1 above and knead at low speed for 1 minute and at medium speed for 2 minutes to obtain a dough at 25°C.
3. The resulting dough was taken out and transferred to a piping bag, and left to stand at 25°C for 60 minutes.
4. Squeeze the dough from step 3 above into balls of 15g each.
5. The squeezed dough was fried in frying oil (palm oil, "Goldflex DX" manufactured by J-Oil Mills, Inc.) under the following conditions to obtain cake donuts.
Frying temperature: 190℃, frying time: 2 minutes (1 minute on each side)

The resulting cake donuts were stored at 25°C for one day, after which a panel of five experts tasted them and evaluated the texture of the cake donuts using the same criteria as in Test Example 1. The scores were calculated based on the average scores of the expert panel, with a score of 3 or more being considered a pass for each item. The evaluation results are also shown in Table 3.

As can be seen from Table 3, in each Example, after one day of storage, all of the textures, including chewy texture, moist texture, melt-in-the-mouth texture, and crispness, were good. On the other hand, in Comparative Example 2-1, after one day of storage, none of the above textures were good.

Claims (8)

The following components (A) to (C):
Component (A): A powdery or granular material satisfying the following conditions (1) to (4): (1) A starch content of 75% by mass or more; (2) A starch having an amylose content of 5% by mass or more and containing 3% to 45% by mass of a degraded starch, the degraded starch having a peak molecular weight of 3 x ¹⁰³ to 5 x ¹⁰⁴ ; (3) A cold water swelling degree at 25°C of 5 to 20; (4) A content of the fraction that falls under a sieve having a mesh size of 3.35 mm and on a sieve having a mesh size of 0.038 mm is 50% by mass or more and 100% by mass or less; Component (B): A pregelatinized starch (excluding component (A));
Component (C) At least one selected from the group consisting of etherified starch, crosslinked starch, and etherified crosslinked starch (excluding component (A) or component (B)).
A bakery food composition comprising: The following components (A) to (C):
Component (A): A powdery or granular material satisfying the following conditions (1) to (4): (1) A starch content of 75% by mass or more; (2) A starch having an amylose content of 5% by mass or more and containing 3% to 45% by mass of a degraded starch, the degraded starch having a peak molecular weight of 3 x ¹⁰³ to 5 x ¹⁰⁴ ; (3) A cold water swelling degree at 25°C of 5 to 20; (4) A content of the fraction that falls under a sieve having an opening of 3.35 mm and on a sieve having an opening of 0.038 mm is 50% by mass or more and 100% by mass or less; Component (B): A pregelatinized starch (excluding component (A));
Component (C) At least one selected from the group consisting of etherified starch, crosslinked starch, and etherified crosslinked starch (excluding component (A) or component (B)).
4. Bakery food dough, The bakery food dough according to claim 2, wherein the total content of the components (A), (B), and (C) in the bakery food dough is 3% by mass or more and 50% by mass or less. The bakery food dough according to claim 2, wherein the content of the component (B) in the bakery food dough is 0.1 or more and 10 or less in mass ratio to the component (A). The bakery food dough according to claim 2, wherein the content of the component (C) in the bakery food dough is 0.1 or more and 10 or less in mass ratio to the component (A). The dough for bakery foods according to claim 2, wherein the bakery foods are doughnuts. A method for producing bakery foods, comprising a step of cooking the dough for bakery foods according to claims 2 to 6. A method for improving the texture of bakery foods, comprising cooking the dough for bakery foods according to any one of claims 2 to 6.