JP2021010342A - Cake dough, cake composition, and cake using cake dough or cake composition - Google Patents

Abstract

To provide a technique to obtain a cake having both a springy texture and a soft and foamy texture.SOLUTION: Cake dough of this invention includes: esterified starch and/or etherified starch; pregelatinized starch; and wheat flour and/or rice flour, in which a ratio of the esterified starch and/or etherified starch to the pregelatinized starch is 3 to 10.SELECTED DRAWING: None

Description

The present invention relates to dough for cakes. More specifically, a cake dough and a cake composition for obtaining cakes having both a chewy texture and a fluffy texture, and a cake using the cake dough or the cake composition. Regarding kind.

There are cake products having various textures according to their types and needs. For example, cake products that are soft and have a moist and chewy texture, such as Japanese sweets, continue to have market needs. There are also cake products that require softness and softness. As described above, various techniques have been developed for various cake products that are required to have various textures in order to exhibit the desired texture.

For example, Patent Document 1 describes sugar for 100 parts by weight of a starch-based raw material consisting of 45 to 70 parts by weight of wheat flour, 10 to 30 parts by weight of pregelatinized wheat flour and / or pregelatinized starch, and 10 to 30 parts by weight of etherified starch. A moist and chewy baked confectionery is obtained by using a premix for baked confectionery, which comprises a mixture of 50 to 280 parts by weight, 10 to 50 parts by weight of edible oil and fat, and 5 to 10 parts by weight of leavening agent. The technology is disclosed.

Further, Patent Document 2 describes a raw material powder containing 15 to 80% by mass of one or more selected from the group consisting of tapioca starch, starch derived from waxy species and grain flour derived from waxy species, and enzyme treatment. A technique for obtaining a bakery food having a chewy texture by using a bakery food mixture containing one or more selected from the group consisting of lecithin, enzyme-treated whole egg and enzyme-treated egg yolk is disclosed. ing.

Further, Patent Document 3 states that wheat flour made from soft wheat has 1) a crude protein mass of 12% by mass or less; and 2) a content ratio of a crude powder fraction having a particle size of 60 μm or more of 3% by mass or more. Less than 20% by mass; 3) Damaged starch content is 3.2% by mass or less; 4) Fine flour having a coarse powder fraction having a particle size of 60 μm or more and a particle size of less than 1.4 to 2.2% and a particle size of less than 60 μm. The amount of damaged starch in the fraction is 2.4 to 3.5%; by using wheat flour for confectionery, which is characterized by having physical properties and particle size, it is soft and soft, has an excellent moist feeling, and melts in the mouth extremely well. Techniques for obtaining confectionery are disclosed.

Further, Patent Document 4 contains a starch containing (A) pregelatinized starch and (B) β-starch, and further contains at least one selected from (C) wheat protein and (D) fats and oils. It is a substance, and (A) is contained in the range of 3 to 10% by mass and (B) is contained in the range of 97 to 90% by mass with respect to the total mass of (A) and (B). By using the above-mentioned composition for baked confectionery, (C) is contained in a range of 40 parts by mass or less and (D) is contained in a range of 40 parts by mass or less with respect to 100 parts by mass of the total amount of B). Discloses a technique for obtaining baked confectionery that is as hard as a biscuit but has a spongy porous structure in the internal phase and has an excellent crispy texture.

Japanese Unexamined Patent Publication No. 08-038028 JP-A-2017-093299 Japanese Unexamined Patent Publication No. 2018-027051 Japanese Unexamined Patent Publication No. 2012-165741

As mentioned above, various technologies have been developed for cake products in order to achieve the desired texture, but with the conventional technology, a fluffy texture is required to produce a chewy texture. It tends to be impaired, and conversely, in order to exhibit a fluffy texture, the chewy texture tends to be impaired.

Therefore, the main purpose of this technique is to provide a technique for obtaining cakes having both a chewy texture and a fluffy texture.

As a result of diligent research on a technique for achieving both a chewy texture and a fluffy texture of cakes, the inventors of the present application have obtained a chewy texture by using a specific processed starch in a specific ratio. We have succeeded in obtaining cakes having both a fluffy texture, and have completed the present invention.

That is, in the present technology, first, esterification and / or etherified starch and
Pregelatinized starch and
With wheat flour and / or rice flour,
Contains,
A cake dough containing (the esterified and / or the etherified starch) / the pregelatinized starch = 3 to 10 is provided.
In this technique, the viscosity of the cake dough can be set to 3000 to 30000 mPa · s.
In this technique, the specific gravity of the cake dough can be set to 0.5 to 1.0.

In this technique, then, with esterified and / or etherified starch,
Pregelatinized starch and
With wheat flour and / or rice flour,
Leavening agent and
Contains,
A composition for cakes containing (the esterified and / or the etherified starch) / the pregelatinized starch = 3 to 10 is provided.

The present technology further provides cakes using the cake dough according to the present technology or the cake composition according to the present technology.

Here, the technical terms related to the present technology are defined.
In the present technology, "cakes" refers to confectionery made by cooking batter-shaped dough. Examples include sponge cakes, busses, pound cakes, pancakes, pancakes, waffles, muffins, steamed buns, and dorayaki and taiyaki.

In this technology, "grain flour" refers to flours such as wheat flour, durum flour, rye flour, barley flour, rice flour, soybean flour, oats flour, buckwheat flour, hie flour, awa flour, and corn flour (heat-treated flour). Including); A concept that includes starches (including processed starches). That is, the "flour" in the present technology includes esterified and / or etherified starch, pregelatinized starch, and wheat flour and / or rice flour, and further, flours and starches that can be generally used for cakes. Including.

According to this technology, cakes having both a chewy texture and a fluffy texture can be obtained.

Hereinafter, suitable embodiments for carrying out the present invention will be described. It should be noted that the embodiments described below show an example of typical embodiments of the present invention, and the scope of the present invention is not narrowly interpreted by this.

<Dough for cakes>
The cake dough according to the present technology contains (1) esterified and / or etherified starch, (2) pregelatinized starch, and (3) wheat flour and / or rice flour. Hereinafter, each component and characteristics will be described in detail.

(1) Esterified and / or Ethered Starch Esterified starch is a processed starch in which some hydroxyl groups between starch molecules are acetylated with functional groups. Whitening of natural starch or the above-mentioned raw materials such as horse bells, rice cake seeds, tapioca, corn, rice cake seed corn, corn with high amylose content, sago, wheat, waxy wheat, rice, glutinous rice, beans, etc. The treated starch into which an acetyl group has been introduced by a conventional method using an acetylating agent can be used alone or in combination of two or more. Examples of the esterified starch of the present technology include acetylated phosphoric acid crosslinked starch and acetylated adipic acid crosslinked starch. Further, the esterified starch of the present technology can be used in any state such as powder or paste, and the powder is more preferable from the viewpoint of ease of handling of the composition for cakes.

Aetherified starch is a modified starch in which some hydroxyl groups between starch molecules are etherified with functional groups. Potato, rice cake seed potato, sweet potato, tapioca, corn, rice cake seed corn, corn with high amylose content, sago, wheat, waxy wheat, rice, glutinous rice, beans, etc. The treated starch into which an ether group has been introduced by a conventional method using an etherifying agent can be used alone or in combination of two or more. Examples of the etherified starch of the present technology include hydroxypropyl starch and hydroxypropyl phosphate crosslinked starch. Further, the etherified starch of the present technology can be used in any state such as powder or paste, and the powder is more preferable from the viewpoint of ease of handling of the composition for cakes.

In this technique, the content of the esterified and / or etherified starch used in the dough for cakes is not particularly limited as long as it satisfies the mixing ratio with the pregelatinized starch described later, but 100 parts by mass of the flour used in the dough for cakes. It is preferably contained in an amount of 20 to 75 parts by mass, more preferably 25 to 65 parts by mass, and even more preferably 25 to 45 parts by mass.

(2) Pregelatinized starch Pregelatinized starch is starch obtained by drying starch gelatinized by heating with water. Starch, rice cake (hereinafter also referred to as starch or waxy), sweet potato, tapioca, corn, rice cake corn, high amylose content corn, sago, wheat, waxy wheat, rice, glutinous rice, beans, etc. Natural starch as a raw material, starch obtained by bleaching the raw material, or processed starch obtained by processing these starches (including esterified starch, etherified starch, etc.), pregelatinized by a conventional method, may be used alone or in combination of two or more. Can be used.

In the present technology, the content of pregelatinized starch used in cake dough is not particularly limited as long as it satisfies the above-mentioned blending ratio with esterified and / or etherified starch, but the flour 100 used in cake dough 100. It is preferably contained in an amount of 3 to 20 parts by mass, more preferably 4 to 15 parts by mass, and further preferably 4.5 to 10 parts by mass.

The present technique is characterized in that the blending ratio of the esterified and / or etherified starch and the pregelatinized starch is (the esterified and / or the etherified starch) / the pregelatinized starch = 3 to 10. .. As shown in Examples described later, if (the esterified and / or the etherified starch) / the pregelatinized starch is less than 3, the fluffy texture of the cakes is impaired (the esterified and / or the esterified starch). If the amount of the etherified starch) / pregelatinized starch exceeds 10, the chewy texture of the cakes is impaired.

If the blending ratio of the esterified and / or etherified starch and the pregelatinized starch is (the esterified and / or the etherified starch) / the pregelatinized starch = 3 to 10, the effect of the present technology is exhibited. However, preferably (the esterified and / or the etherified starch) / the pregelatinized starch = 3-6, more preferably (the esterified and / or the etherified starch) / the pregelatinized starch = It is 3.5 to 5.8.

Further, in the present technology, the total content of the esterified and / or etherified starch used for the cake dough and the pregelatinized starch is not particularly limited as long as the above-mentioned compounding ratio is satisfied, but it is used for the cake dough. It is preferable that the esterified and / or etherified starch and the pregelatinized starch are contained in a total of 20 to 90 parts by mass, more preferably 30 to 60 parts by mass, and 30 to 60 parts by mass in 100 parts by mass of the flour. It is more preferable to contain 50 parts by mass.

(3) Wheat flour and / or rice flour The wheat flour that can be used in this technology is not particularly limited as long as the effect of this technology is not impaired, and for example, weak flour, medium-strength flour, semi-strong flour, strong flour, durum semolina, durum wheat flour, etc. , And one or more of these can be freely selected and used. It is also possible to use heat-treated wheat flour in this technique.

The rice flour that can be used in this technique is not particularly limited as long as the effect of this technique is not impaired, and either glutinous rice-derived rice flour or glutinous rice-derived rice flour can be used. The variety of rice is not particularly limited, and any variety such as japonica rice, indica rice, and Javanica rice can be used. Further, rice flour using low amylose rice, high amylose rice, ultra-hard rice and the like can also be used. Further, in this technique, it is also possible to use heat-treated rice flour.

In this technique, the content of wheat flour and / or rice flour used in cake dough is not particularly limited as long as the effect of this technique is not impaired, but 10 to 75 mass in 100 parts by mass of flour used in cake dough. It is preferably contained in parts, more preferably 20 to 70 parts by mass, and even more preferably 40 to 70 parts by mass.

(4) Other cake doughs according to this technology have been conventionally cakes in addition to the above-mentioned (1) esterified and / or etherified starch, (2) pregelatinized starch, (3) wheat flour and / or rice flour. One or two or more kinds of materials and food additives used in the dough can be freely used in combination. For example, flours such as rye flour, barley flour, soybean flour, oats flour, buckwheat flour, hie flour, millet flour, corn flour (including heat-treated / excluding wheat flour and rice flour); starches (processed starches) (Excluding esterified starch, etherified starch, and pregelatinized starch); protein materials such as soybean protein, wheat gluten, egg powder, defatted milk powder; vegetable fats and oils, animal fats and oils, processed fats and oils, powdered fats and oils, etc. Oils and fats; dietary fiber; starch decomposition products, dextrin, glucose, sucrose, oligosaccharides, maltose, sugar alcohols and other sugars; salt, calcium carbonate and other inorganic salts; swelling agents, thickeners, emulsifiers, enzyme preparations , PH adjuster, sweetener, spice, seasoning, pigment, fragrance and the like can be appropriately contained.

(5) Viscosity The viscosity of the cake dough according to the present technology can be freely set as long as the effect of the present technology is not impaired, but it is preferably set to 3000 to 30000 mPa · s. By setting the viscosity of the dough to 3000 mPa · s or more, it is possible to improve the chewy texture and the fluffy texture. Further, by setting the viscosity of the dough to 30,000 mPa · s or less, the workability at the time of manufacturing cakes can be improved.

In this technique, the viscosity is the viscosity measured by the following method.
Using a B-type viscometer (TVB-10 type viscometer, manufactured by Toki Sangyo Co., Ltd.), the dough temperature is 20 ° C. and the rotation speed is 12 rpm. The rotor is measured using M3 when the viscosity is less than 8000 mPa · s and M4 when the viscosity is 8000 mPa · s or more.

The viscosity of the cake dough according to the present technology can be appropriately adjusted according to the type of cake. For example, when the cake dough according to the present technology is used for cakes such as sponge cake, busse, pound cake, muffin, and steamed bread, the viscosity of the cake dough is set to 6000 to 30000 mPa · s. It is more preferable to set it to 22,000 to 27,000 mPa · s. By setting the viscosity of the cake dough in this range, it is possible to gently extinguish the fire during heating and baking when producing cakes such as sponge cakes, busses, pound cakes, muffins, and steamed breads. , It is possible to leave a large amount of water in the dough, impart a moist texture, and further improve the chewy texture and the fluffy texture.

Further, when the cake dough according to the present technology is used for cakes such as hot cakes, pancakes, waffles, and dorayaki and taiyaki, the viscosity of the cake dough is set to 3000 to 8000 mPa. It is more preferable to set it to s, and it is further preferable to set it to 4000 to 7000 mPa · s. By setting the viscosity of the cake dough in this range, it is completely gelatinized even in a short baking time (for example, 3 minutes or less), so that it can be used for hot cakes, pancakes, waffles, and dorayaki and taiyaki. It is possible to improve the burning process during heating and baking when producing such cakes, and because the dough spreads moderately during production, the thickness is suitable for cakes produced without being too thin or too thick. Further, it is possible to improve the chewy texture and the fluffy texture.

(6) Specific gravity The specific gravity of the cake dough according to the present technology can be freely set as long as the effect of the present technology is not impaired, but it is preferably set to 0.5 to 1.0. By setting the specific gravity of the dough to 0.5 or more, the chewy texture can be improved. Further, by setting the viscosity of the dough to 1.0 or less, the fluffy texture can be improved.

The specific gravity of the cake dough according to the present technology can be appropriately adjusted according to the type of cake. For example, when the cake dough according to the present technology is used for the cakes to be foamed such as sponge cake, it is more preferable to set the specific gravity of the cake dough to 0.5 to 0.8. , 0.5 to 0.7 is more preferable. In the case of cakes that foam the dough like a general sponge cake, the specific gravity is about 0.3 to 0.6, but in this technology, the specific gravity of the cake dough is set in the above range. As a result, it is possible to further improve the chewy texture in addition to the light and fluffy texture on the palate while having the fine roundness peculiar to the foamed cakes.

Further, when the cake dough according to the present technology is used for cakes such as pound cake, muffin, steamed bread, hot cake, pancake, waffle, and dorayaki and taiyaki, the cake dough. It is more preferable to set the specific gravity of the above to 0.7 to 1.0. By setting the specific gravity of the cake dough to this range, the dough spreads moderately during manufacturing, so that the manufactured cakes are given an appropriate thickness, and the chewy texture and the fluffy texture are improved. be able to.

<Cake composition>
The cake composition according to the present technology comprises (1) esterified and / or etherified starch, (2) pregelatinized starch, (3) wheat flour and / or rice flour, and (4) leavening agent. contains. Details of (1) esterified and / or etherified starch, (2) pregelatinized starch, and (3) wheat flour and / or rice flour are used in the above-mentioned cake dough (1) esterified and /. Or etherified starch, (2) pregelatinized starch, and (3) wheat flour and / or rice flour, so the description is omitted here.

(4) Leavening agent The leavening agent that can be used in the composition for cakes according to the present technology is not particularly limited as long as the effect of the present technology is not impaired, and one leavening agent that can be used in general cakes is used. Species or two or more species can be freely selected and used. For example, baking powder can be used. Baking powder generally contains sodium hydrogen carbonate as a base material, potassium hydrogen tartrate as an acidic agent, calcium monobasic phosphate, calcium dibasic phosphate, tartaric acid, roasted myoban, fumaric acid, sodium fumarate, sodium phosphate, gluconodeltalactone, etc. And further contains starch, cereal flour, cellulose and the like as excipients. The baking powder includes a fast-acting type, an intermediate / long-acting type, and a slow-acting type, and any type may be used, or one type may be used alone or two or more types may be used in combination.

In the present technology, the content of the leavening agent used in the composition for cakes is not particularly limited as long as the effect of the present technology is not impaired, but the composition for cakes may contain 0.5 to 8 parts by mass. It is preferably contained in an amount of 1 to 6 parts by mass, more preferably 2 to 5 parts by mass.

(5) Other cakes compositions according to the present technology include (1) esterified and / or etherified starch, (2) pregelatinized starch, (3) wheat flour and / or rice flour, and (4) leavening agent. In addition, one or two or more kinds of materials and food additives conventionally used in cake composition can be freely used in combination. For example, flours such as rye flour, barley flour, soybean flour, oats flour, buckwheat flour, hie flour, millet flour, corn flour (including heat-treated / excluding wheat flour and rice flour); starches (processed starches) (Excluding esterified starch, etherified starch, and pregelatinized starch); protein materials such as soybean protein, wheat gluten, egg powder, defatted milk powder; vegetable fats and oils, animal fats and oils, processed fats and oils, powdered fats and oils, etc. Oils and fats; Dietary fiber; Starch decomposition products, dextrin, glucose, sucrose, oligosaccharides, maltose and other sugars; Salt, calcium carbonate and other inorganic salts; thickeners, emulsifiers, enzyme preparations, pH adjusters, sweetness Agents, spices, seasonings, pigments, fragrances and the like can be appropriately contained.

The cake composition according to the present technology includes at least the above-mentioned (1) esterified and / or etherified starch, (2) pregelatinized starch, (3) wheat flour and / or rice flour, and (4) leavening agent. It is possible to adopt a form in which the ingredients and food additives are mixed and distributed as a mix for cakes obtained.

<Cakes>
The cakes according to the present technology are characterized by using the above-mentioned dough for cakes or the above-mentioned composition for cakes. Since the cakes according to the present technology use the above-mentioned dough for cakes or the above-mentioned composition for cakes, they are characterized by having both a chewy texture and a fluffy texture.

Specific examples of cakes according to the present technology include sponge cakes, busses, pound cakes, pancakes, pancakes, waffles, muffins, steamed breads, dorayaki and taiyaki.

Hereinafter, the present invention will be described in more detail based on Examples. It should be noted that the examples described below show an example of a typical example of the present invention, and the scope of the present invention is not narrowly interpreted by this.

The trade names and manufacturers of modified starch in each table are as follows.
* 1: SF-α (manufactured by Showa Sangyo Co., Ltd.)
* 2: Matsunorin M (manufactured by Matsutani Chemical Industry Co., Ltd.)
* 3: Alpha Waxy Starch (Y) (manufactured by J Oil Mills Co., Ltd.)
* 4: Yuri Matsutani 8 (manufactured by Matsutani Chemical Industry Co., Ltd.)
* 5: SF-1450 (manufactured by Showa Sangyo Co., Ltd.)
* 6: SF-2900 (manufactured by Showa Sangyo Co., Ltd.)
* 7: Pine Bake CC (manufactured by Matsutani Chemical Industry Co., Ltd.)

<Experimental example 1>
In Experimental Example 1, when pancakes were produced as an example of cakes, the texture was changed due to the difference in the blending ratio of the esterified and / or etherified starch and the pregelatinized starch and the difference in the viscosity of the dough. The effect of was investigated.

(1) Preparation of cake dough A cake dough was produced using the materials shown in Table 1 below. Specifically, first, 100 parts by mass of the composition shown in Table 1, 60 parts by mass of water, and 60 parts by mass of granulated sugar were placed in a mixer bowl and mixed using a whipper until uniform. Next, 20 parts by mass of water and 50 parts by mass of whole eggs were added and mixed until uniform to prepare a dough.

(2) Measurement of specific gravity and viscosity of cake dough The specific gravity and viscosity of each prepared cake dough were measured by the following method.

[specific gravity]
The dough was scraped into a container having a capacity of 100 cc, the dough weight was measured, and the dough weight was divided by 100 cc to calculate the dough specific gravity.

[viscosity]
Using a B-type viscometer (TVB-10 type viscometer, manufactured by Toki Sangyo Co., Ltd.), the measurement was performed at a dough temperature of 20 ° C. and a rotation speed of 12 rpm. As the rotor, M3 was used when the viscosity was less than 8000 mPa · s, and M4 was used when the viscosity was 8000 mPa · s or more.

(3) Production of Cakes 30 g of each dough prepared above was baked on a hot plate heated to 180 ° C. for 2 minutes, then inverted and baked for another 20 seconds to produce pancakes.

(4) Evaluation The chewy texture (chewy texture) and fluffy texture (fluffy texture) of each pancake manufactured are discussed by five trained professional panels based on the following evaluation criteria. , Determined the score.

[Texture (chewy texture)] (point)
5 Very strong chewy texture and no powdery texture 4 Strong chewy texture and no powdery texture 3 Slightly strong chewy texture and no powdery texture 2 The chewy texture is slightly weak and slightly powdery. 1 The chewy texture is weak and powdery.

[Texture (soft texture)] (Points)
5 Very strong fluffy texture 4 Strong fluffy texture 3 Slightly strong fluffy texture 2 Slightly weak fluffy texture 1 Weak fluffy texture

(5) Results The evaluation results for texture are shown in Table 1 below.

(6) Discussion As shown in Table 1, Examples 1 to 12 in which (esterified and / or etherified starch) / pregelatinized starch flour is 3 to 10 are evaluated for both a chewy texture and a fluffy texture. Was also good. On the other hand, in Comparative Example 1 in which the amount of (esterified and / or etherified starch) / pregelatinized starch flour was less than 3, both the chewy texture and the fluffy texture were evaluated low. In addition, Comparative Example 2 in which the amount of (esterified and / or etherified starch) / pregelatinized starch exceeded 10 had a fluffy texture, but the evaluation of the chewy texture was low.

Further, as compared with Comparative Example 3 in which the viscosity of the dough is less than 3000 mPa · s, Examples 1 to 12 in the range of the viscosity of the dough in the range of 3000 to 8000 mPa · s have either a chewy texture or a fluffy texture. The evaluation was also good.

<Experimental example 2>
In Experimental Example 2, when a sponge cake was produced as an example of cakes, the texture was changed due to the difference in the blending ratio of the esterified and / or etherified starch and the pregelatinized starch and the difference in the specific gravity of the dough. The effect of was investigated.

(1) Preparation of cake dough A cake dough was produced using the materials shown in Table 2 below. Specifically, 100 parts by mass of the composition shown in Table 2, 100 parts by mass of granulated sugar, 170 parts by mass of whole eggs, 9 parts by mass of foamable emulsified fat and oil, and 20 parts by mass of water are placed in a mixer bowl and a whipper is used. The dough was prepared by mixing until uniform.

(2) Measurement of Specific Gravity and Viscosity of Dough for Cakes The specific gravity and viscosity of each prepared dough for cakes were measured by using the same method as in Experimental Example 1.

(3) Production of cakes 350 g of each dough prepared above was placed in a No. 6 mold and baked in an oven heated to 180 ° C. for 35 minutes to produce a sponge cake.

(4) Evaluation The chewy texture and fluffy texture of each sponge cake produced were evaluated based on the same evaluation criteria as in Experimental Example 1.

(5) Results The evaluation results for texture are shown in Table 2 below.

(6) Discussion As shown in Table 2, Examples 13 to 21 in which (esterified and / or etherified starch) / pregelatinized starch flour is 3 to 10 are evaluated for both a chewy texture and a fluffy texture. Was also good. On the other hand, Comparative Example 4 in which the amount of (esterified and / or etherified starch) / pregelatinized starch flour was less than 3 had a chewy texture, but the evaluation of the fluffy texture was low. In addition, Comparative Example 5 in which the amount of (esterified and / or etherified starch) / pregelatinized starch exceeded 10 was low in both the chewy texture and the fluffy texture.

Comparing the examples, the texture of Examples 13 to 21 in the range of 0.5 to 0.8 of the dough was more chewy than that of Comparative Example 6 in which the specific gravity of the dough was less than 0.5. The evaluation was good.

Claims (5)

With esterified and / or etherified starch,
Pregelatinized starch and
With wheat flour and / or rice flour,
Contains,
A dough for cakes containing (the esterified and / or the etherified starch) / the pregelatinized starch = 3 to 10. The dough for cakes according to claim 1, which has a viscosity of 3000 to 30000 mPa · s. The dough for cakes according to claim 1 or 2, which has a specific gravity of 0.5 to 1.0. With esterified and / or etherified starch,
Pregelatinized starch and
With wheat flour and / or rice flour,
Leavening agent and
Contains,
A composition for cakes containing (the esterified and / or the etherified starch) / the pregelatinized starch = 3 to 10. Cakes using the cake dough according to any one of claims 1 to 3 or the cake composition according to claim 4.