JP2023011175A - Bakery product composition with reduced sugar content - Google Patents

Abstract

To provide a bakery product flour substitute composition which contains low sugar, and makes it possible to obtain a bakery product as if flour is used in formability, foam stability, flavor, and food feeling, and a bakery product composition containing the flour substitute composition.SOLUTION: A bakery product flour substitute composition contains freeze-dried Tofu flour and indigestible starch. Preferably, it further contains wheat gluten and/or indigestible dextrin. A bakery product comprising the same as raw materials contains low sugar but is excellent in formability, foam stability, flavor, and food feeling.SELECTED DRAWING: None

Description

The present invention provides a wheat flour substitute composition for bakery products, particularly low-sugar bakery products for sugar restriction, a bakery product composition containing the wheat flour substitute composition, and a bakery product composition manufactured using the composition. related to bakery products.

Bakery products such as cookies, biscuits, donuts, cakes, bread, etc., which are mainly made of wheat flour, are made by adding salts, starch, dairy products, egg products, leavening agents, etc. It is manufactured by making and firing this. Mix powders containing these raw materials are available on the market so that they can be easily made at home.

In recent years, with the increase in lifestyle-related diseases such as obesity and diabetes, intake of an appropriate amount of carbohydrates has been recommended for the purpose of maintaining health, and there is a demand for lower carbohydrates in the field of bakery products as well. The reason why Western confectionery and the like are high in calories is that they contain large amounts of sugars such as sugar and carbohydrates such as wheat flour. Wheat flour has a high sugar content of about 75%, and bakery products, especially Western confectionery, which are mainly made of wheat flour and sugar, are foods with a high sugar content. Foods with high dietary fiber content and foods with high dietary fiber content are used as wheat substitute foodstuffs to develop products that reduce the sugar content of the final product (Patent Documents 1 to 3).

However, a satisfactory product has not yet been obtained in terms of low sugar content in bakery products such as sponge cake, which require foamability, shape retention after baking, and flavor and texture. For example, if soybean flour or wheat bran flour is used as a substitute for wheat flour, the peculiar grainy odor remains in the final product, or the foam stability (shape retention after baking) of the product is insufficient, and the kettle drops after baking. A drop in yield occurs in which the central upper part is dented. Even if other protein materials are used to compensate for this, it is difficult to achieve a balance between softness, moist feeling and shape retention.

On the other hand, the development of alternative sweeteners to sugar is also actively carried out, and by using non-caloric sweeteners such as erythritol and various high-intensity sweeteners, bakery products with reduced sugar content are also being developed. (Patent Document 4). However, when sugar is replaced with a sugar alcohol or a high-intensity sweetener, the foam-stabilizing function of sugar does not work, making it difficult to whip eggs and stabilize meringue foam. In addition, since sugar slows down the thermal coagulation of protein and suppresses it, protein aggregation is accelerated by substitution, causing problems such as deterioration of texture and the like.

Not only does sugar have a superior taste among sweeteners, but it also imparts a soft texture and moisturizing properties to bakery products, which are lost in bakery products in which sugar is completely replaced with alternative sweeteners. We, sponge cakes, etc., have a small volume and have a hard and dry texture. In addition, in the manufacturing method widely used for Western confectionery, in which sugar is added to whole eggs or egg whites and foamed, if all the sugar is replaced with an alternative sweetener, it not only takes time to foam to the desired state, but also , the stability of the frothed dough is also reduced.
As described above, the present situation is that it is difficult to obtain bakery products having good taste and functionality when using flour mixes for bakery products containing foodstuffs substituting wheat flour and sweeteners substituting sugar.

Japanese Patent No. 5131882 JP 2017-55662 A JP 2016-77184 A JP 2018-99090 A

The present invention provides a wheat flour substitute composition for bakery products, which provides bakery products that use wheat flour in terms of foamability, foam stability, flavor, and texture despite the low sugar content, and the wheat flour. An object of the present invention is to provide a bakery product mix containing an alternative composition, and a bakery product using the bakery product mix as a raw material.

In order to solve the above problems, the present inventors diligently developed wheat flour substitutes for bakery products. This is because it was assumed that it would play the role of an emulsifier by having a structure in which a hydrophilic protein is attached around a lipophilic oil in addition to being low in carbohydrates. Then, by experimenting with Takano tofu flour, it was confirmed that the sponge cake foamability and foam stability (shape retention after baking) were improved. ) disappeared. If wheat gluten or indigestible dextrin is further added, the volume of the baked sponge cake or the like can be increased and the volume can be maintained well.
In addition, in the bakery product mix containing the wheat flour substitute composition for bakery products of the present invention and a sweetener, when erythritol and sucralose and / or stevia are used as sugar substitute sweeteners, foaming properties and foam stability (baking After discovering that it is possible to obtain a bakery product with improved shape retention, flavor and texture, the present invention was completed.

The present invention relates to the following (1) to (4) flour substitute compositions for bakery products.
(1) A wheat flour substitute composition for bakery products, comprising Koya-dofu flour and resistant starch.
(2) A wheat flour substitute composition for bakery products, containing 10 to 50 parts by weight and 15 to 80 parts by weight of Koyadofu flour and resistant starch, respectively.
(3) The wheat flour substitute composition for bakery products according to (1) or (2) above, which contains wheat gluten and/or indigestible dextrin.
(4) The wheat flour substitute composition for bakery products according to (3) above, comprising 0 to 40 parts by weight and/or 0 to 40 parts by weight of wheat gluten and/or indigestible dextrin, respectively.

The present invention also relates to the following bakery product compositions (5) to (7) or bakery products (8) and (9).
(5) A composition for bakery products with a reduced sugar content, containing 0 to 2 parts by weight of wheat flour per 1 part by weight of the wheat flour substitute composition for bakery products according to any one of (1) to (4) above. thing.
(6) The composition for bakery products according to (5) above, which contains a sweetener containing erythritol.
(7) The composition for bakery products according to (6) above, wherein the sweetener comprises sucralose and/or stevia.
(8) A bakery product using the bakery product composition according to any one of (5) to (7) above as a raw material.
(9) The bakery product is sponge cake, pound cake, steamed cake, steamed bread, hot cake, pancake, donut, muffin, cupcake, choux, waffle, crepe, taiyaki, or dorayaki, above (8 ).

In the present invention, Koya tofu flour used as a substitute for wheat flour for bakery products is not only low in sugar, but also has a structure in which hydrophilic proteins are attached around lipophilic oil, so it functions as an emulsifier. can be fulfilled. Therefore, when water is added to the mixed flour containing koya tofu flour and stirred and mixed at the time of making the dough, the foaming property is high, and the resulting foam (air) remains without being crushed even after baking and heating, resulting in foam stability ( It has excellent shape retention after baking), and improves the texture and volume of bakery products. The foaming property and foam stability of Koya-dofu flour were the highest among the same soybean-derived low-sugar food materials such as full-fat soybean flour, defatted soybean flour, soybean curd refuse powder, and soybean protein. In addition, if resistant starch is used, caving after baking can be prevented.

In addition, in the composition for bakery products with a reduced amount of sugar containing the wheat flour substitute composition for bakery products and the sweetener of the present invention, sugar is used even if all the sweetener is replaced with a sugar substitute sweetener. It is possible to provide foamability, foam stability, flavor and texture comparable to those obtained by
As described above, the present invention provides a bakery product that uses wheat flour in terms of foamability, foam stability, flavor, and texture, despite its low sugar content. In particular, a wheat flour substitute composition for low-sugar bakery products for sugar restriction, a bakery product composition with a reduced sugar content containing the wheat flour substitute composition, and a bakery product using the bakery product composition as a raw material can provide.

By using the wheat flour substitute composition of the present invention in place of all or part of wheat flour, which is the main ingredient of bakery products, sugar-restricted or low-sugar bakery products can be obtained.
Bakery products are obtained by baking, steaming, or microwave-heating dough (dough, batter) containing wheat flour and/or starch as the main raw material with water, and the bakery products of the present invention are not particularly limited. Although not preferred, bakery products obtained by heating the batter dough are preferred. Examples include sponge cakes, pound cakes, steamed cakes, steamed buns, hot cakes, pancakes, donuts, muffins, cupcakes, choux, waffles, crepes, taiyaki, dorayaki, takoyaki, and okonomiyaki.

Batter dough contains flour (flour and/or starch) and water as main ingredients, with other ingredients added as secondary ingredients. Although it varies depending on the type of bakery product, batter dough generally contains 50 parts by mass or more, preferably 100 parts by mass or more of water such as water, milk, or eggs with respect to 100 parts by mass of flour.

The wheat flour substitute composition of the present invention is characterized by containing koya tofu powder and resistant starch.
Koya-dofu powder, also known as powdered tofu, is made by processing Koya-dofu into powder. The production method of Koyadofu powder is as follows.
First, soybeans are immersed in water and mashed to obtain soybean juice, which is then filtered to separate soymilk, which is then added with a coagulant and heated to obtain tofu. The heat-coagulated tofu is cooled, cut into appropriate sizes, freeze-dried to produce Koya-dofu, and finally pulverized by a pulverizer.

Koya-dofu flour has a structure in which hydrophilic proteins are attached around oil, so it acts like an emulsifier. The foam obtained in this manner remains without being crushed even after baking and heating, so that the foam stability is excellent, and the texture and volume of bakery products are improved. The ratio of Koya tofu flour in the wheat flour substitute composition is preferably 10 to 50% by mass, more preferably 15 to 40% by mass. If the content of Koyadofu flour is less than 10% by mass, the foaming property will be low, and if it exceeds 50% by mass, the peculiar offensive smell of Koyadofu flour will be strong.

Resistant starch is defined as "a general term for starch and partial starch degradation products that are not digested and absorbed in the lumen of the small intestine of healthy individuals". It is classified into 5 types (RS1 to RS5/Resistant Starch RS) based on physical and chemical properties. RS1 is a starch contained in insufficiently pulverized cereals and exists in cells surrounded by cell walls. Humans are resistant to digestion because they cannot digest cell walls. RS2 is a starch with a high amylose content and has a large portion that is not gelatinized during the cooking process, so it exhibits digestion resistance. RS3 shows digestion resistance by making amylase less active due to recrystallization of starch molecules caused by aging of gelatinized starch. RS4 is a modified starch obtained by chemically treating starch, and includes a phosphate-crosslinked starch in which a phosphate group is bonded. Phosphate-crosslinked starch exhibits digestion resistance in which gelatinization of starch is suppressed due to its structure. RS5 is a complex of starch and lipid, and exhibits digestion resistance due to complex formation. Although classified into these five types, it is said that there is no difference in essential nutrition and physiological functions. Although any type can be used in the present invention, resistant starch separated into RS2, RS3 and RS4 is preferred.

Bakery products containing resistant starch as a raw material have excellent foam stability (shape retention after baking), and can prevent the center of the mold from being dented in the center of the mold with large diameter sponge cakes, etc. can. The proportion of the resistant starch in the wheat flour substitute composition is preferably 10-70% by mass, more preferably 15-60% by mass. If the resistant starch content is less than 10% by mass, it will not be possible to prevent the dish from dropping, and if it exceeds 70% by mass, the texture will be hard.

Preferably, the wheat flour substitute composition of the present invention further contains wheat gluten and indigestible dextrin, and maintains and increases the volume of bakery products. The ratio of wheat gluten or indigestible dextrin in the wheat flour substitute composition is preferably 5 to 35% by mass, respectively.
Wheat gluten is a gluten protein that is added separately from the gluten contained in wheat flour. is dried and powdered, and active gluten is preferably used. Indigestible dextrin is a water-soluble dietary fiber, and any one produced by a known method such as dissolving roasted dextrin in water and reacting it with α-amylase can be used.

The composition for bakery products of the present invention refers to a mixture of raw materials such as flour, starch, salt, baking powder, yeast, sugars, flavorings, etc., which are necessary for making the dough. By simply adding water or other liquids to this composition and mixing and stirring, a basic dough such as batter can be prepared. It is obtained by adding other raw materials necessary for the production of bakery products to the flour substitute composition for products.

Other raw materials include flour, starch, baking powder, emulsifiers, sweeteners, sugars, salt, enzymes, yeast, eggs, dairy products, oils and fats, spices, etc., which can be combined in various ways according to the type of bakery product. can be used.
The bakery product composition of the present invention may contain wheat flour as another ingredient. By containing wheat flour to such an extent that the carbohydrate restriction effect is not impaired, an effect of approaching a natural taste and texture can be obtained. When wheat flour is contained, the content of wheat flour in the composition is not particularly limited. Wheat flour is preferably 0 to 2 parts by weight.

In addition, when a sweetener is used in the composition, it is preferable to replace all or part of sugar with a sugar substitute sweetener as a sweetener in low-sugar products, but the sweetener may be sugar only. .
Sugar-alternative sweeteners used in bakery products are generally sugar alcohols, and erythritol, which is particularly effective in suppressing increases in energy and blood sugar levels, is used. Erythritol is less likely to cause diarrhea because it is absorbed into the body compared to other sugar alcohols, and even if it is absorbed into the body, it does not raise blood sugar levels or induce insulin secretion, but its sweetness is similar to that of sugar. Since it is as low as about 75%, it is used in combination with other high-intensity sweeteners to make the sweetness closer to that of sugar.

High-intensity sweeteners used in combination with erythritol include sucralose, stevia, thaumatin, acesulfame K, glycyrrhizin, saccharin, monellin, monellin, etc. At least one or two or more of these high-intensity sweeteners are used. can. The high intensity sweeteners used in combination with erythritol in the flour mixes of the invention are preferably sucralose and/or stevia, which provide bakery products with good foaming properties, foam stability, flavor and texture. can give. A high-intensity sweetener is usually used at a ratio of 0.001 to 0.1 parts by weight per 1 part by weight of erythritol.

In order to produce bakery products using the bakery product composition of the present invention, the usual bakery product production is carried out, except that the bakery product composition of the present invention is used as the bakery product composition. It can be carried out without changing the processing conditions and manufacturing method.

EXAMPLES The present invention will be described in more detail below with reference to examples, but the technical scope of the present invention is not limited to these examples. Moreover, in the following examples, "part" means "mass part" and "%" means "% by mass".

（表１）スポンジケーキの配合例 その１ <Adjustment of the sponge cake dough (Part 1)>
In order to examine the characteristics of the flour substitute for wheat flour to be used, sponge cake dough of Example 1 and Comparative Examples 1 to 6 were prepared according to the formulations shown in Table 1 below. In addition to Comparative Examples 2 to 6, full-fat soybean flour, defatted soybean flour, soybean curd refuse powder, soybean protein, and wheat bran were used, respectively.

(Table 1) Mixing example of sponge cake Part 1

（表２）攪拌経時の比重変化
表２に示すように、高野豆腐粉は撹拌時間３分で、唯一比重が０．４台に達し、高野豆腐粉が極めて起泡性に優れていることがわかった。 All raw materials were placed in a mixer bowl (all-in-mix method), stirred with a vertical mixer (medium speed/3rd speed), and the specific gravity was measured over time. The target specific gravity was 0.4-0.5 and then baked in an oven.
<Baking> 420 g of the dough was placed in a baking container (No. 7) and baked for 33 minutes at 170° C. for the top heat and 170° C. for the bottom heat.
<Change in Specific Gravity of Dough with Stirring Time> Table 2 below shows the change in specific gravity with time when the dough was stirred with a vertical mixer.

(Table 2) Change in specific gravity over time of stirring As shown in Table 2, Koyadofu flour only reaches a specific gravity of 0.4 after stirring for 3 minutes, indicating that Koyadofu flour is extremely foamable. have understood.

<Volume after firing>
Next, after baking the foamed sponge material, its volume was measured. The results are shown in Table 3 below.
The cake volume factor was obtained by cutting the sponge cake at the center, measuring the height (mm) of both ends and the height (mm) of the center, and calculating the simple factor from the following formula. The higher this value, the higher the foam stability, in other words, the higher the shape retention after firing.
Cake volume factor = average height of both ends (mm) x center height (mm)
For example, if the heights of both ends are 40 mm and 42 mm, and the height of the center is 45 mm, (40+42)÷2×45=1845.

（表３）焼成後の体積
表３から、高野豆腐粉では、従来の小麦粉と同等以上の体積を示し、加熱してもエアーがつぶれずそのまま残る泡沫安定性が良好であることが示された。

(Table 3) Volume after firing Table 3 shows that Koya tofu flour has a volume equal to or higher than that of conventional wheat flour, and has good foam stability that does not crush air even when heated and remains as it is. .

（表４）スポンジケーキの外観・食感・風味評価結果 <Flavor, texture, appearance evaluation>
Appearance evaluation (maximum score of 5 points, appearance sensory evaluation of surface and pot dropping), texture evaluation (maximum score of 10 points), and flavor evaluation (maximum score of 10 points) were performed by three expert panelists. The results are shown in Table 4 below.
When Koyadofu flour was blended, the sensory test results were generally good, and the score was almost the same as that of wheat flour. The texture is slightly grainy and slimy, and the flavor does not have the delicious aftertaste of wheat flour, so the score is slightly low.
On the other hand, the other cereal flours scored poorly in the evaluation of texture due to factors such as stickiness, dryness, and crunchiness, and poor meltability in the mouth. Full-fat soybean flour is sticky, defatted soybean flour is sticky and dry, soy bean curd lees and soy protein are dry and lacking in crispness, and wheat bran has poor meltability. In the flavor evaluation, it was found that a unique cereal odor, a dry grass odor, etc. were observed, and the score was poor.

(Table 4) Appearance, texture, and flavor evaluation results of sponge cake

（表５）スポンジケーキ配合 その２ <Adjusting the sponge cake dough (Part 2)>
By examining the properties of each low-sugar food material contained in the wheat flour substitute composition, sponge cake dough Examples 2 to 4 and Comparative Examples 7 and 8 were prepared according to the formulations in Table 5 below.

(Table 5) Sponge cake formulation 2

（表６）比重の経時変化と焼成後のスポンジケーキ評価結果 All raw materials were placed in a mixer bowl (all-in-mix method), stirred with a vertical mixer (medium speed/3rd speed), and the specific gravity was measured over time. The target specific gravity was 0.4-0.5 and then baked in an oven.
<Baking> 420 g of the dough was placed in a baking container (No. 7) and baked for 33 minutes at 170° C. for the top heat and 170° C. for the bottom heat.
<Change in dough specific gravity over time and evaluation of sponge cake>
Table 6 below shows changes in specific gravity over time of stirring in Examples 2 to 4 and Comparative Examples 7 and 8, and results of sponge cake evaluation after baking.
In the texture evaluation, in Comparative Example 7, the mouthfeel was poor and stickiness was felt, and in Comparative Example 8, there was an unpleasant taste and a feeling of being half-baked. Example 3 was too soft and Example 4 was hard.
From these results, the effectiveness of Koya-dofu flour is the improvement of foamability (specific gravity) and the accompanying increase in sponge cake volume. The effectiveness of wheat gluten is to increase the volume of sponge cake, the effectiveness of resistant starch is to maintain foam stability and reduce boil-off due to sponge baking, and the effectiveness of resistant dextrin is to maintain the volume of sponge cake. was estimated.

(Table 6) Change in specific gravity over time and sponge cake evaluation results after baking

<Adjusting the sponge cake dough (Part 3)>
For the purpose of examining the properties of various sweeteners to replace granulated sugar, sponge cake doughs of Examples 5 and 6 and Comparative Example 9 were prepared according to the formulations shown in Table 7 below.
All raw materials were placed in a mixer bowl (all-in-mix method), stirred with a vertical mixer (medium speed/3rd speed), and the specific gravity was measured over time. The target specific gravity was 0.4-0.5 and then baked in an oven.
<Baking> 420 g of the dough was placed in a baking container (No. 7) and baked for 33 minutes at 170° C. for the top heat and 170° C. for the bottom heat.
<Change in dough specific gravity over time and evaluation of sponge cake>
Table 8 below shows the change in specific gravity of Examples 5 and 6 and Comparative Example 9 over time with stirring, and the results of sponge cake evaluation after baking. Erythritol and high-intensity sweeteners used for the purpose of reducing carbohydrates were examined for combined use with the composition, and as a result, sponge cake evaluation was favorable with combined use of erythritol and sucralose or combined use of erythritol and stevia.
On the other hand, sugar alone gave a poor evaluation, indicating that the effect of the flour substitute composition for bakery products of the present invention could not be exhibited.

（表７）スポンジケーキ配合 その３
スクラロース：製品名 サンスイートＳＵ－１００（三栄源エフエフアイ株式会社）
甘味度は砂糖の約１００倍
ステビア：製品名 ステビア９０Ｍ（丸善製薬株式会社）甘味度は砂糖の約２５０倍
製品名 マリッシュゴールド：起泡剤（花王株式会社）
製品名 マリッシュスーパー：起泡性油脂（花王株式会社）

(Table 7) Sponge cake formulation 3
Sucralose: Product name Sunsweet SU-100 (San-Ei Gen FFI Co., Ltd.)
Sweetness is about 100 times that of sugar Stevia: Product name: Stevia 90M (Maruzen Pharmaceutical Co., Ltd.) Sweetness is about 250 times that of sugar Product name: Marish Gold: Foaming agent (Kao Corporation)
Product name Marish Super: Foaming oil (Kao Corporation)

（表８）比重の経時変化と焼成後のスポンジケーキ評価結果

(Table 8) Change in specific gravity over time and sponge cake evaluation results after baking

In the bakery product composition containing the wheat flour substitute composition for bakery products of the present invention and a sweetener, even if all the sweetener is replaced with a sugar substitute sweetener, foaming is comparable to that when sugar is used. properties, foam stability, flavor and texture.
INDUSTRIAL APPLICABILITY According to the present invention, a bakery product having good taste and functionality can be produced by using a composition for bakery products which is low in sugar and contains an alternative ingredient to wheat flour and an alternative sweetener to sugar.

The present invention relates to the following (1) to ( 3 ) wheat flour substitute compositions for bakery products.
(1) A wheat flour substitute composition for bakery products, characterized by containing 10 to 50% by mass of koya tofu flour and 15 to 70% by mass of resistant starch.
( 2 ) The wheat flour substitute composition for bakery products according to (1) above, which contains wheat gluten and/or indigestible dextrin.
( 3 ) The wheat flour substitute composition for bakery products according to (2) above, comprising 0 to 40 parts by weight and/or 0 to 40 parts by weight of wheat gluten and/or indigestible dextrin, respectively.

The present invention also relates to the following bakery product compositions ( 4 ) to ( 6 ) or bakery products ( 7 ) and ( 8 ).
( 4 ) A composition for bakery products with a reduced sugar content, containing 0 to 2 parts by weight of wheat flour per 1 part by weight of the wheat flour substitute composition for bakery products according to any one of (1) to ( 3 ) above. thing.
( 5 ) The composition for bakery products according to ( 4 ) above, which contains a sweetener containing erythritol.
( 6 ) The composition for bakery products according to ( 5 ) above, wherein the sweetener comprises sucralose and/or stevia.
( 7 ) A bakery product using the bakery product composition according to any one of ( 4 ) to ( 6 ) above as a raw material.
( 8 ) The bakery product is sponge cake, pound cake, steamed cake, steamed bun, hot cake, pancake, donut, muffin, cupcake, choux, waffle, crepe, taiyaki, or dorayaki, above ( 7 ) ).

The present invention relates to the following (1) to ( 3 ) wheat flour substitute compositions for bakery products.
(1) A wheat flour substitute composition for bakery products, characterized by containing 10 to 50% by mass of koya tofu flour and 15 to 70% by mass of resistant starch.
( 2 ) The wheat flour substitute composition for bakery products according to (1) above, which contains wheat gluten and/or indigestible dextrin.
( 3 ) The wheat flour substitute composition for bakery products according to (2) above, comprising 0 to 40 parts by weight and/or 0 to 40 parts by weight of wheat gluten and/or indigestible dextrin, respectively.

The present invention also relates to the following bakery product compositions ( 4 ) to ( 6 ) or bakery products ( 7 ) and ( 8 ).
( 4 ) A composition for bakery products with a reduced sugar content, containing 0 to 2 parts by weight of wheat flour per 1 part by weight of the wheat flour substitute composition for bakery products according to any one of (1) to ( 3 ) above. thing.
( 5 ) The composition for bakery products according to ( 4 ) above, which contains a sweetener containing erythritol.
( 6 ) The composition for bakery products according to ( 5 ) above, wherein the sweetener comprises sucralose and/or stevia.
( 7 ) A bakery product using the bakery product composition according to any one of ( 4 ) to ( 6 ) above as a raw material.
( 8 ) The bakery product is sponge cake, pound cake, steamed cake, steamed bun, hot cake, pancake, donut, muffin, cupcake, choux, waffle, crepe, taiyaki, or dorayaki, above ( 7 ) ).

Claims (9)

A wheat flour substitute composition for bakery products, characterized by comprising Koyadofu flour and resistant starch. A wheat flour substitute composition for bakery products, comprising 10 to 50 parts by weight and 15 to 80 parts by weight of Koyadofu flour and resistant starch, respectively. Wheat flour substitute composition for bakery products according to claim 1 or 2, comprising wheat gluten and/or indigestible dextrin. Wheat flour substitute composition for bakery products according to claim 3, comprising wheat gluten and/or indigestible dextrin in proportions of 0-40 parts by weight and/or 0-40 parts by weight, respectively. A composition for bakery products with reduced sugar content, comprising 0 to 2 parts by weight of wheat flour per 1 part by weight of the wheat flour substitute composition for bakery products according to any one of claims 1 to 4. 6. A bakery product composition according to claim 5, comprising a sweetener containing erythritol. 7. A bakery product composition according to claim 6, wherein said sweetener comprises sucralose and/or stevia. A bakery product using the bakery product composition according to any one of claims 5 to 7 as a raw material. 9. The bakery product of claim 8, wherein the bakery product is sponge cake, pound cake, steamed cake, steamed bun, hot cake, pancake, donut, muffin, cupcake, choux, waffle, crepe, taiyaki, or dorayaki. bakery products.