JP7364353B2 - Composition for bakery products, bakery dough using the same, method for producing bakery products, and method for suppressing quality deterioration - Google Patents

Description

The present invention relates to a composition for bakery products, a method for producing bakery dough, bakery products using the same, and a method for suppressing quality deterioration.

In recent years, there has been an increasing need to enjoy foods that have been distributed in a warm state, such as refrigerated, frozen, or room temperature, in a warm state. For example, bakery products such as hamburgers and hot dogs are distributed and stored in a frozen state, refrigerated state, or at room temperature, and then reheated in a microwave oven before being eaten at a store or at home.

However, if you reheat a bakery product that has been frozen, refrigerated, stored at room temperature, or thawed after freezing in a microwave oven, etc., the surface of the bakery product may wrinkle or soften, resulting in a poor appearance or crackling. However, there was a problem in that the texture was strong. In particular, when a bakery product contains a large amount of gluten, the dough becomes elastic, resulting in a chewy texture when reheated in a microwave oven.

As a method for solving such problems, for example, Patent Document 1 discloses a texture improver containing an alginate ester. Further, Patent Document 2 discloses a composition for yeast-fermented foods that contains specific amounts of edible oil, glycerin fatty acid ester, propylene glycol fatty acid ester, and pregelatinized starch.

Japanese Patent Application Publication No. 2002-281915 Japanese Patent Application Publication No. 11-262356

In conventional techniques, it has been necessary to add thickeners and emulsifiers to prevent deterioration of the appearance and texture of bakery products, especially breads, when reheated in a microwave oven. Addition of thickeners and emulsifiers may improve the chewy texture, but on the other hand, the texture may become lumpy, and further improvements are required.

Therefore, an object of the present invention is to provide a composition for bakery products that is suitable for reheating in a microwave oven and can suppress deterioration of appearance and texture when reheated in a microwave oven or the like.

As a result of extensive research, the present inventor has discovered that by incorporating gluten, a processed starch with specific physical properties, and soybean-derived protein and/or egg-derived protein into a composition for bakery products, it is possible to regenerate the product in a microwave oven or the like. It was discovered that deterioration of appearance and texture during heating can be suppressed, and the present invention was completed.

That is, the present invention includes component (A) gluten (however, when wheat flour is included in the composition for bakery products, gluten contained in the flour is excluded): 2% by mass to 10% by mass, component (B) RVA ( Rapid Visco Analyzer) analysis method, processed starch with a maximum viscosity of 200 cp or less from the start of temperature increase to before the start of temperature decrease: 5% by mass to 80% by mass, and component (C) soybean flour : 2% by mass to 10% by mass. and the blending ratio (mass ratio) of the components (A), (B) and (C) is (A):{(B)+(C)}=1:5 to 1:10. To provide a composition for bakery products suitable for microwave reheating.
Note that the blending ratio (mass ratio) of the component (B) and the component (C) is preferably (B):(C)=1:0.125 to 1:0.25 .
Furthermore , the present invention also provides a bakery dough suitable for microwave reheating, comprising the above composition for bakery products.
Note that the bakery dough may be frozen dough.
Further, the present invention provides ingredient (A) gluten (however, when flour is blended in the manufacture of bakery products, gluten contained in the flour is excluded): 2% to 10% by weight, ingredient (B) RVA (Rapid Visco Analyzer) analysis method, blended modified starch with a maximum viscosity of 200 cp or less from the start of temperature rise to before the start of temperature fall: 5% by mass to 80% by mass, and component (C) soybean flour : 2% by mass to 10% by mass. The blending ratio (mass ratio) of the components (A), (B) and (C) is (A):{(B)+(C)}=1:5 to 1:10. , also provides a method for manufacturing bakery products suitable for microwave reheating.
In addition, the present invention provides ingredient (A) gluten (however, when wheat flour is blended in the manufacture of bakery products, gluten contained in the flour is excluded): 2% to 10% by mass, ingredient (B) RVA ( Rapid Visco Analyzer) analysis method, processed starch with a maximum viscosity of 200 cp or less from the start of temperature increase to before the start of temperature decrease: 5% by mass to 80% by mass, and component (C) soybean flour : 2% by mass to 10% by mass. The mixing ratio (mass ratio) of the components (A), (B) and (C) is (A):{(B)+(C)}=1:5 to 1:10. The present invention also provides a method for suppressing quality deterioration when a certain bakery product is reheated in a microwave oven.

By using the composition for bakery products of the present invention, it is possible to suppress deterioration in appearance and texture when baked bakery products are frozen, refrigerated, or stored at room temperature and then reheated in a microwave oven or the like.
Note that the effects described here are not necessarily limited, and may be any effects described in this specification.

Hereinafter, preferred embodiments for carrying out the present invention will be described. Note that the embodiment described below is an example of a typical embodiment of the present invention, and the scope of the present invention is not narrowly limited thereby.

<1. Composition for bakery products>
The composition for bakery products according to the present invention contains component (A) gluten, component (B) modified starch with a maximum viscosity of 200 cp or less from the start of temperature rise to the start of temperature fall in RVA (Rapid Visco Analyzer) analysis method, and Component (C) Contains soybean-derived protein and/or egg-derived protein as an essential component.
The composition for bakery products according to the present invention may be a composition consisting only of the above-mentioned essential components. By adding at least water to this, bakery products can be produced. Further, preferably, flours, yeast, sugars, salt, etc. can be added.
In addition to the above-mentioned essential ingredients, the composition for bakery products according to the present invention also includes grain flours (wheat flour, rice flour, barley flour, rye flour, corn flour, millet flour, millet flour, pigeon flour, buckwheat flour). , Starches other than (B) (unprocessed starches made from corn, glutinous corn, potatoes, kudzu, tapioca, sago, etc.), and those starches used as raw materials by physical and/or chemical treatments ( Enzyme treatment, moist heat treatment, gelatinization, hydroxypropylation, crosslinking, etc.) starch or modified starch), fats and oils (shortening, lard, margarine, butter, liquid oil, powdered fat, etc.), salt, sugars (trehalose, Liquid or powder sugars such as glucose, sugar, maltose, isomaltose, and dextrin), sugar alcohols (liquid or powder sugar alcohols such as sorbitol, maltitol, palatinit, reduced starch syrup, etc.), baking powder, It can contain emulsifiers (lecithin, sucrose fatty acid esters, glycerin fatty acid esters, etc.), thickeners, bread improving agents, enzymes, seasonings (amino acids, nucleic acids, etc.), fragrances, and the like.

Bakery products for reheating in a microwave oven may contain protein materials (for example, component (A) and component (C) of the present invention) for the purpose of reinforcing the skeleton of the bakery product and suppressing the occurrence of wrinkles. However, on the other hand, these can result in the bakery product having a strong texture after reheating. The present inventor investigated the use of starches in order to improve this strong texture. However, it has been discovered that depending on the type and amount of starch used, the starch may remove moisture from gluten etc. during reheating, resulting in an even stronger texture. Therefore, the inventor of the present invention conducted further intensive studies, and by blending a specific modified starch (component (B)) with component (A) and component (C) in a specific combination ratio, the appearance after reheating was improved. It has been found that it is possible to obtain a bakery product with favorable texture and mouthfeel.

(1) Component (A) Gluten The gluten used in the present invention (component (A)) is not particularly limited as long as it is commonly used in bakery products. Gluten provides sufficient viscoelasticity to the dough of bakery products, forms the skeleton of the bakery product, and also plays a role in preventing wrinkles from forming on the surface of the bakery product when it is reheated in a microwave oven. In the present invention, gluten can be commercially available, but when combined with modified starch (component (B)) and soybean-derived protein and/or egg-derived protein (component (C)), which will be described later, It is preferable to select the gluten used so that it has viscoelasticity and extensibility similar to that of the dough of the bakery product. Specifically, for example, "A-Glu K", "A-Glu P", "A-Glu G", and "A-Glu SS" manufactured by Glico Nutritional Foods Co., Ltd. can be used.

(2) Component (B) Modified starch The modified starch (component (B)) used in the present invention plays a role in adjusting the water absorption and water retention properties of dough in bakery products and improving the appearance and texture. Processed starch is obtained by physically or chemically processing starch extracted from plants such as potato, sweet potato, wheat, rice, tapioca, corn, and sago. In the present invention, one type of processed starch is selected from among oxidized starch; crosslinked starch such as phosphoric acid crosslinked starch; processed starch that is a combination of a plurality of processes such as acetylated phosphoric acid crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, etc. Alternatively, it is preferable to use two or more kinds in combination. Among these, it is preferable to use phosphoric acid monoesterified phosphoric acid crosslinked starch and/or phosphoric acid crosslinked starch from the viewpoint of improving the appearance and texture of the bakery product. In the present invention, commercially available modified starches can be used, such as "NOVELOSE W" (registered trademark) by Ingredion Japan Co., Ltd., "Pinestarch RT" by Matsutani Chemical Industry Co., Ltd., and Showa "SF-1900" and "SF-2200" manufactured by Sangyo Co., Ltd. can be used.

The processed starch of the present invention has a maximum viscosity (hereinafter also referred to as "RVA maximum viscosity") from the start of temperature increase to before the start of temperature decrease of 200 cp or less and 50 cp or less in RVA (Rapid Visco Analyzer) analysis method. It is preferably 30 cp or less, more preferably 20 cp or less, and even more preferably 20 cp or less. By having a maximum RVA viscosity of 200 cp or less, when reheating the bakery product in a microwave oven, it is possible to prevent the modified starch from absorbing too much moisture in the dough and causing the gluten to harden. As a result, it is thought that it is possible to prevent bakery products reheated in a microwave oven from having a strong texture.

The method for measuring the RVA maximum viscosity is as follows. As a measuring device, Perten RVA-4500 Model 4500 (TCW 3 series) manufactured by NP Corporation is used. First, put 1.5 g of the sample to be measured, 28.5 mL of distilled water or ion-exchanged water, and a paddle (stirring bar) into an aluminum can specifically designed for the measuring device, stir well by moving the paddle up and down, and add 5% by mass. Prepare a suspension. Then, the suspension (25°C) was set in the measuring device, and the paddle inside the aluminum can was rotated at a rotation speed of 160 rpm, and the aluminum can was heated to raise the temperature of the suspension. Measure the viscosity of the suspension. The temperature setting conditions for the measuring device were as follows: First, the temperature of the contents of the aluminum can was held at 50°C for 1 minute, and then the temperature was raised to 95°C at a rate of 7.5°C/min for 6 minutes. After holding at the same temperature for 3 minutes, the temperature is lowered to 30°C for 6 minutes at a rate of about 10.8°C/min, and the temperature is held at the same temperature for 4 minutes. Then, a viscosity curve of the contents of the aluminum can during heat treatment is obtained, and the highest viscosity in the viscosity curve before the temperature starts to decrease is defined as the RVA maximum viscosity of the sample.

(3) Component (C) Soybean-derived protein and/or egg-derived protein The soybean-derived protein and/or egg-derived protein (component (C)) used in the present invention forms the backbone of the bakery product and can be used in microwave ovens. It plays a role in preventing wrinkles from forming on the surface when reheated.

Examples of soybean-derived proteins include soybean flour (full-fat soybean flour, defatted soybean flour, dehulled soybean flour, etc.), soybean milk powder, okara, and pulverized granular or fibrous soybean protein. Among these, it is preferable to use soybean flour from the viewpoint of availability and good taste. In the present invention, commercially available soybean-derived proteins can be used, such as "Fresh Flower S-55" and "Fresh RF" manufactured by Showa Sangyo Co., Ltd., and "Sawya Flower FT-N" manufactured by Nisshin Oilli Group Co., Ltd. ”, “Alpha Plus HS-600”, and “Profit 1000” manufactured by Fuji Oil Co., Ltd. can be used. Among these, it is preferable to use "Alpha Plus HS-600", which is a full-fat soybean flour, from the viewpoint of good taste of bakery products.

Examples of egg-derived proteins include whole egg powder, egg white powder, and the like. Among these, it is preferable to use egg white powder. In the present invention, commercially available egg-derived proteins can be used.

(4) Compounding amount of components (A) to (C) In the present invention, the compounding ratio (mass) of component (A) gluten, component (B) modified starch, and component (C) soybean-derived protein and/or egg-derived protein is The ratio) is preferably (A):{(B)+(C)}=1:5 to 1:10, more preferably 1:7 to 1:9, and 1:7 to 1 :8 is more preferable. If the total amount of components (B) and (C) is less than the above blending ratio (mass ratio), the appearance and texture of the bakery product may deteriorate when reheated in a microwave oven or the like. In addition, if the total amount of components (B) and (C) is more than the above blending ratio (mass ratio), the bakery product may be difficult to rise, have a small volume, or become dry when reheated in a microwave oven, etc. It may cause texture.
In addition, the blending ratio (mass ratio) of component (B) processed starch and component (C) soybean-derived protein and/or egg-derived protein is (B):(C)=1:0.125 to 1:0.25. It is preferable that

In the present invention, the content of component (A) gluten is preferably 2% by mass or more based on 100% by mass of the composition for bakery products. When the gluten content is less than 2% by mass, the dough skeleton becomes weak, resulting in a bakery product that does not rise well.

In the present invention, the content of component (B) modified starch is preferably 5% by mass or more based on 100% by mass of the composition for bakery products. If the content of modified starch is less than 5% by mass, the food will have a strong texture after being reheated in the microwave.

In the present invention, the content of component (C) soybean-derived protein and/or egg-derived protein is preferably 2% by mass or more based on 100% by mass of the composition for bakery products. If the content of soybean-derived protein and/or egg-derived protein is less than 2% by mass, the food will have a strong texture after being reheated in a microwave oven.

(5) Effect By using the composition for bakery products according to the present invention, deterioration in appearance and texture is suppressed when baked bakery products are reheated in a microwave oven, etc. after being frozen, refrigerated, or stored at room temperature. can do. That is, according to the composition for a bakery product according to the present invention, a bakery product suitable for reheating in a microwave oven can be provided. The composition for bakery products according to the invention can be used in particular for bakery products for microwave reheating.
In addition, if resistant starch is selected as component (B) processed starch, it is possible to reduce the carbohydrate content of bakery products, so even bakery products with low carbohydrate content can be used when reheated in the microwave. Deterioration of the appearance and texture of the food can be suppressed. In addition, in this specification, "a bakery product with low sugar content" refers to a sugar content of 20% by mass or more, preferably 30% by mass, based on the amount of sugar contained in a bakery product manufactured with a general composition mainly composed of wheat flour. It refers to a bakery product whose sugar content has been reduced by at least 40% by mass, more preferably by at least 40% by mass. Moreover, "carbohydrate" in this specification is a general term for carbohydrates excluding dietary fiber.

Note that the bakery product in the present invention is not particularly limited as long as it is obtained by heating and cooking dough containing flour, and examples include breads, donuts, and confectionery. Examples of the bread include roll bread, sweet bread, Danish pastry, variety bread, cooked bread, Chinese steamed bun, steamed bread, and fried bread. Examples of donuts include yeast donuts, cake donuts, crullers, and the like. Confectionery includes sponge cakes, butter cakes, pancakes, waffles, castella cakes, pies, and the like. Among these, the composition for bakery products according to the present invention can be more suitably used for cooked bread, Chinese steamed buns, etc., which are often reheated in a microwave immediately before consumption.

<2. Bakery dough>
The bakery dough according to the present invention has the above-mentioned <1. It contains the composition for bakery products described above, and is prepared by adding water and the like as necessary and kneading the composition. Furthermore, flour, yeast, salt, sugars, fats and oils, etc. may be added. In addition, the bakery dough of the present invention can be prepared by separately adding ingredients (A), (B), and (C) and flour, etc. so as to form the composition of the bakery product composition of the present invention. It may also be prepared by

The bakery dough of the present invention can be manufactured by a common method for manufacturing bakery dough. For example, methods for producing bread dough include a direct kneading method (straight method), a medium dough method, a liquid dough method, a sourdough method, a sake dough method, a hot water dough method, and the like. Further, examples of methods for producing confectionery dough include a sugar batter method, a flour batter method, an all-in mix method, and the like. After kneading the dough raw materials in the above method, the dough may be divided, rolled, and shaped as necessary. In addition, if appropriate, bench time (usually 25-30°C, relative humidity 70-80%, 15-30 minutes) may be provided after dividing and rolling, and baking time (usually 35-40°C) after forming the bakery dough. , a fermentation step of 40 to 80 minutes at a relative humidity of 70 to 85%).

Moreover, the bakery dough of the present invention can also be used as frozen dough. For example, the frozen dough can be made into a sheet-like dough, a ball of dough, a dough after being formed, a wrapped dough, or the like. Further, these doughs may be fermented and then frozen, ie, so-called post-proofing frozen dough. Note that the freezing means is not particularly limited, and examples thereof include air blast freezing, liquid nitrogen tunnel freezing, stationary freezing in a freezer, and the like.

<3. Manufacturing method of bakery products>
The method for manufacturing a bakery product according to the present invention includes the method described in <1. 2. Including formulating a composition for a bakery product as described in >. In the method for manufacturing a bakery product according to the present invention, the manner of use of the composition for bakery products is not particularly limited, but the preferred manner of use is the same as that of the composition for bakery products described above.

Note that the method for manufacturing the bakery product of the present invention is not particularly limited, and for example, the method described in <2. Bakery dough may be obtained by the method described above, and if necessary, after thawing, shaping, and proofing processes, it may be heated by baking, frying, steaming, etc.

<4. Method for suppressing quality deterioration>
The method for deteriorating the quality of bakery products according to the present invention is described in <1. 2. Including formulating a composition for a bakery product as described in >. In the method for suppressing quality deterioration according to the present invention, the usage mode of the composition for bakery products is not particularly limited, but the preferred usage mode is the same as the above-mentioned method for manufacturing bakery products. In this specification, "quality deterioration" refers to deterioration in appearance and/or texture when baked bakery products are reheated in a microwave oven, etc. after being frozen, refrigerated, or stored at room temperature. For example, This can cause wrinkles to appear on the surface of bakery products or a strongly ground texture.

Hereinafter, the present invention will be explained in more detail based on Examples. It should be noted that the embodiment described below shows one example of a typical embodiment of the present invention, and the scope of the present invention is not narrowly limited thereby.

<Manufacture of breads of Control Example 1, Examples 1 to 9, and Comparative Examples 1 to 4>
Buns (bread) were prepared by the straight method using the formulations shown in Table 1. Specifically, among the components listed in Table 1, all components other than shortening were placed in a mixer bowl and mixed for 3 minutes at low speed, 5 minutes at medium speed, and 3 minutes at high speed. Next, shortening was added and mixed at low speed for 2 minutes and at high speed for 5 minutes to obtain a dough (kneading temperature: 27°C). In addition, in Example 8, Comparative Example 3, and Comparative Example 4 in which the amount of wheat flour and ingredient (A) gluten was small, dough was obtained by mixing at a higher speed for 1 minute. The resulting dough was fermented for 20 minutes at 27° C. and 85% humidity, divided into 70 g pieces, and rolled. After 20 minutes of bench time, the dough was rolled again, and after being proofed for 60 minutes at 38° C. and 85% humidity, it was baked in an oven at 200° C. for 12 minutes to obtain buns. After cooling this for 30 minutes, it was placed in an OPP bag and sealed.

<Bread evaluation>
After the buns baked by the above process were stored in the refrigerator for 24 hours, an opening was made in a part of the OPP bag, then reheated in a microwave oven (1900W) for 15 seconds, and stored at room temperature for 3 minutes. Thereafter, the appearance and texture of the reheated buns were evaluated according to the following evaluation criteria. The scores were determined by a panel of five trained experts. In addition, it was judged that the effect of the present invention was exhibited if the product was evaluated as 3 points or more in both appearance and texture.

<Evaluation items>
Appearance: The appearance of the buns reheated in a microwave oven was evaluated in 0.5-point increments according to the five-level evaluation criteria described below.
5: There are no wrinkles on the surface, which is very good. 4: There are almost no wrinkles on the surface, which is good. 3: There are some wrinkles on the surface, but it can be said to be somewhat good. 2: There are wrinkles on the surface, which is bad. 1: There are wrinkles on the surface and it is very bad (same as control example 1)

Texture: The texture of the buns reheated in the microwave was evaluated in 0.5-point increments according to the five-level evaluation criteria described below.
5: There is no scratching, which is very good. 4: There is almost no scratching, which is good. 3: There is a little bit of scratching, but it can be said to be somewhat good (same as Control Example 1).
2: Slightly strong and bad pulling 1: Strong pulling and very bad

The results of Control Example 1, Examples 1 to 9, and Comparative Examples 1 to 4 are shown in Table 1 below. In addition, "RVA maximum viscosity of (B)" (RVA maximum viscosity of starches A to E) in the table is <1. It was measured by the method explained in >. Moreover, each numerical value other than the evaluation score in the table is mass %.

The materials used in this example are as follows.
Flour: Kingstar (manufactured by Showa Sangyo Co., Ltd.)
Gluten: B powder glu (manufactured by Showa Sangyo Co., Ltd.)
Starch A: Novellose W (phosphoric acid monoesterified phosphoric acid cross-linked starch: manufactured by Ingredion Japan Co., Ltd./RVA maximum viscosity: 19 cp)
Starch B: Pine starch RT (phosphoric acid crosslinked starch: manufactured by Matsutani Chemical Industry Co., Ltd./RVA maximum viscosity: 14 cp)
Starch C: SF-1900 (acetylated phosphoric acid cross-linked starch: manufactured by Showa Sangyo Co., Ltd./RVA maximum viscosity: 187 cp)
Starch D: SF-2200 (oxidized starch: manufactured by Showa Sangyo Co., Ltd./RVA maximum viscosity: 16 cp)
Starch E: SF-1450 (Acetylated starch: Showa Sangyo Co., Ltd./RVA maximum viscosity: 599 cp)
Soybean flour: Full-fat deodorized soybean flour (manufactured by Pelican Co., Ltd.)
Egg white powder: Dried egg white W type (manufactured by Kewpie Egg Co., Ltd.)
Emulsifier: Emulgy MM100 (manufactured by Riken Vitamin Co., Ltd.)

From the results of Examples 1 to 4 and Comparative Example 1, it was found that by using modified starches (starch A to D) with a maximum RVA viscosity of 200 cp or less as the modified starch of component (B), the appearance of buns reheated in a microwave oven was improved. It was also found that the texture was improved. Furthermore, it was found that the appearance and texture were further improved by using modified starches (starch A, B, and D) with a maximum RVA viscosity of 50 cp or less.
Furthermore, from the results of Example 1, Examples 5 to 7, and Comparative Examples 2 to 4, the blending ratio (mass ratio) of components (A), (B), and (C) is (A): {(B) + (C)}=1:5 to 1:10, it was found that the appearance and texture of the buns reheated in a microwave oven were improved. In addition, when the blending ratio (mass ratio) is 1:7 to 1:9, the appearance and texture are even better, and when it is 1:7 to 1:8, the appearance and texture are even better. I found it to be even better.
Furthermore, from the results of Example 8, it was found that even buns containing no wheat flour had good appearance and texture when reheated in a microwave oven.
From the results of Example 9, it was found that even when egg white powder was used as component (C), the appearance and texture were good when reheated in a microwave oven.

Claims (6)

Ingredient (A) Gluten (however, if the composition for bakery products contains wheat flour, excluding the gluten contained in the flour): 2% by mass to 10% by mass,
Component (B) Processed starch with a maximum viscosity of 200 cp or less from the start of temperature rise to the start of temperature fall in the RVA (Rapid Visco Analyzer) analysis method: 5% by mass to 80% by mass, and Component (C) Soybean flour : 2% by mass % to 10% by mass,
and the blending ratio (mass ratio) of the components (A), (B) and (C) is (A):{(B)+(C)}=1:5 to 1:10. Composition for bakery products suitable for microwave reheating. The bakery product according to claim 1, wherein the blending ratio (mass ratio) of the component (B) and the component (C) is (B):(C) = 1:0.125 to 1:0.25. Composition for use. Bakery dough suitable for microwave reheating, comprising the composition for bakery products according to claim 1 or 2 . The bakery dough according to claim 3 , which is frozen dough. Ingredient (A) Gluten (however, when flour is blended in the production of bakery products, gluten contained in the flour is excluded): 2% by mass to 10% by mass,
Component (B) Processed starch with a maximum viscosity of 200 cp or less from the start of temperature rise to the start of temperature fall in the RVA (Rapid Visco Analyzer) analysis method: 5% by mass to 80% by mass, and Component (C) Soybean flour : 2% by mass % to 10% by mass,
The blending ratio (mass ratio) of the components (A), (B) and (C) is (A):{(B)+(C)}=1:5 to 1:10. A method of manufacturing a bakery product suitable for reheating in a microwave oven. Ingredient (A) Gluten (however, when flour is blended in the production of bakery products, gluten contained in the flour is excluded): 2% by mass to 10% by mass,
Component (B) Processed starch with a maximum viscosity of 200 cp or less from the start of temperature rise to the start of temperature fall in the RVA (Rapid Visco Analyzer) analysis method: 5% by mass to 80% by mass, and Component (C) Soybean flour : 2% by mass % to 10% by mass,
The blending ratio (mass ratio) of the components (A), (B) and (C) is (A):{(B)+(C)}=1:5 to 1:10. A method for suppressing quality deterioration when bakery products are reheated in a microwave oven.