JP7495781B2 - Batter for cakes, composition for cakes, and cakes using said batter for cakes or composition for cakes - Google Patents

Description

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

Cake products come in a variety of textures to suit the type and needs of the product. For example, there is a continuing market demand for cake products that are soft, moist, and chewy like Japanese sweets. There are also cake products that require a fluffy softness. Thus, various technologies have been developed to achieve the desired texture for the various cake products that require a variety of textures.

For example, Patent Document 1 discloses a technology for producing moist and chewy baked goods by using a premix for baked goods that is characterized by being a mixture of 100 parts by weight of starch-based ingredients 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, to which 50 to 280 parts by weight of sugar, 10 to 50 parts by weight of edible oils and fats, and 5 to 10 parts by weight of a leavening agent are added.

Patent Document 2 also discloses a technology for obtaining bakery foods with a chewy texture by using a mixture for bakery foods that contains a raw material flour containing 15 to 80% by mass of one or more kinds selected from the group consisting of tapioca starch, starch derived from waxy species, and grain flour derived from waxy species, and one or more kinds selected from the group consisting of enzyme-treated lecithin, enzyme-treated whole egg, and enzyme-treated egg yolk.

Patent Document 3 discloses a technology for producing soft, fluffy confections that are moist and melt in the mouth by using wheat flour for confectionery made from soft wheat and characterized by the following physical properties and particle sizes: 1) crude protein content of 12% by mass or less; 2) content of a coarse flour fraction with a particle size of 60 μm or more from 3% by mass to less than 20% by mass; 3) damaged starch content of 3.2% by mass or less; 4) damaged starch content of the coarse flour fraction with a particle size of 60 μm or more from 1.4 to 2.2%, and damaged starch content of the fine flour fraction with a particle size of less than 60 μm from 2.4 to 3.5%.

Patent Document 4 also discloses a composition for baked goods that contains starch including (A) pregelatinized starch and (B) β-starch, and further contains at least one selected from (C) wheat protein and (D) fats and oils, in which (A) is contained in the range of 3 to 10% by mass and (B) in the range of 97 to 90% by mass relative to the total mass of (A) and (B), and (C) is contained in the range of 40 parts by mass or less and (D) in the range of 40 parts by mass or less relative to 100 parts by mass of the total amount of (A) and (B). By using the composition for baked goods, a technology is disclosed for obtaining baked goods with an excellent crispiness, in which the outer phase is hard like a biscuit, while the inner phase has a sponge-like porous structure.

Japanese Patent Application Laid-Open No. 08-038028 JP 2017-093299 A JP 2018-027051 A JP 2012-165741 A

As mentioned above, various technologies have been developed to achieve the desired texture in cake products, but with conventional technologies, in order to achieve a chewy texture, a fluffy texture tends to be lost, and conversely, in order to achieve a fluffy texture, a chewy texture tends to be lost.

Therefore, the main objective of this technology is to provide a technique for producing cakes that have both a chewy and fluffy texture.

The inventors of the present application conducted extensive research into technology for achieving both a chewy and fluffy texture in cakes, and as a result, by using a specific processed starch in a specific ratio, they succeeded in producing cakes that have both a chewy and fluffy texture, thus completing the present invention.

That is, in the present technology, first, esterified and/or etherified starch,
Pregelatinized starch,
Wheat flour and/or rice flour,
Contains
The present invention provides a cake dough containing the esterified and/or etherified starch in a ratio of 3 to 10.
With this technology, the viscosity of cake batter can be set to 3,000 to 30,000 mPa·s.
In this technology, the specific gravity of the cake batter can be set to 0.5 to 1.0.

The present technology then comprises the steps of:
Pregelatinized starch,
Wheat flour and/or rice flour,
A swelling agent;
Contains
The present invention provides a composition for cakes, which contains the esterified and/or etherified starch in a ratio of 3 to 10.

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

Here, technical terms related to this technology will be defined.
In the present disclosure, the term "cakes" refers to confectioneries made by cooking batter-like dough, such as sponge cakes, bouillons, pound cakes, hotcakes, pancakes, waffles, muffins, steamed bread, dorayaki, and taiyaki.

In the present technology, "flour" is a concept that includes flours (including those that have been heat-treated) such as wheat flour, durum wheat flour, rye flour, barley flour, rice flour, soy flour, oat flour, buckwheat flour, barnyard millet flour, foxtail millet flour, and corn flour; and starches (including processed starches). That is, "flour" in the present technology includes esterified and/or etherified starch, pregelatinized starch, and wheat flour and/or rice flour, and further includes flours and starches that can be generally used in cakes.

This technology makes it possible to produce cakes that have both a chewy and fluffy texture.

The following describes a preferred embodiment of the present invention. Note that the embodiment described below is an example of a typical embodiment of the present invention, and the scope of the present invention should not be interpreted narrowly based on this.

<Cake dough>
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. Each component and its characteristics will be described in detail below.

(1) Esterified and/or Etherified Starch Esterified starch is a processed starch in which some hydroxyl groups between starch molecules are acetylated with functional groups. Natural starches made from potatoes, mochi potatoes, sweet potatoes, tapioca, corn, mochi corn, corn with high amylose content, sago, wheat, waxy wheat, rice, glutinous rice, beans, etc., or starches obtained by bleaching the above-mentioned raw materials and introducing acetyl groups into them by a conventional method using an acetylating agent, can be used alone or in combination. Examples of the esterified starch of the present technology include acetylated phosphate cross-linked starch and acetylated adipic acid cross-linked starch. The esterified starch of the present technology can be used in any state, such as powder or paste, and from the viewpoint of ease of handling of the composition for cakes, powder is more preferable.

Etherified starch is a processed starch in which some hydroxyl groups between starch molecules are etherified with functional groups. Natural starches made from potatoes, mochi potatoes, sweet potatoes, tapioca, corn, mochi corn, corn with a high amylose content, sago, wheat, waxy wheat, rice, glutinous rice, beans, etc., or starches obtained by bleaching the above-mentioned raw materials and introducing ether groups into them by a conventional method using an etherifying agent, can be used alone or in combination. Examples of the etherified starch of the present technology include hydroxypropyl starch and hydroxypropyl phosphate cross-linked starch. The etherified starch of the present technology can be used in any state, such as powder or paste, and from the viewpoint of ease of handling of the composition for cakes, the powder form is more preferable.

In this technology, the content of esterified and/or etherified starch used in the cake batter is not particularly limited as long as the blending ratio with pregelatinized starch described below is satisfied, but it is preferable to contain 20 to 75 parts by mass, more preferably 25 to 65 parts by mass, and even more preferably 25 to 45 parts by mass, per 100 parts by mass of the grain flour used in the cake batter.

(2) Pregelatinized starch Pregelatinized starch is starch that has been gelatinized by heating with water and then dried. Natural starches made from potatoes, mochi-type (hereinafter also referred to as glutinous or waxy) potatoes, sweet potatoes, tapioca, corn, mochi-type corn, corn with a high amylose content, sago, wheat, waxy wheat, rice, glutinous rice, beans, etc., starches obtained by bleaching the above-mentioned raw materials, or processed starches (including esterified starch, etherified starch, etc.) made by processing these starches and pregelatinizing them by a conventional method can be used alone or in combination of two or more.

In the present technology, the amount of gelatinized starch used in the cake batter is not particularly limited as long as it satisfies the blending ratio with the esterified and/or etherified starch described below, but it is preferable to include 3 to 20 parts by mass, more preferably 4 to 15 parts by mass, and even more preferably 4.5 to 10 parts by mass, in 100 parts by mass of the grain flour used in the cake batter.

The present technology is characterized in that the blending ratio of esterified and/or etherified starch to pregelatinized starch is (the esterified and/or etherified starch)/pregelatinized starch = 3 to 10. As shown in the examples described later, if (the esterified and/or etherified starch)/pregelatinized starch is less than 3, the fluffy texture of cakes is lost, and if (the esterified and/or etherified starch)/pregelatinized starch is more than 10, the chewy texture of cakes is lost.

The effects of the present technology can be achieved if the blending ratio of the esterified and/or etherified starch to the pregelatinized starch is (the esterified and/or etherified starch)/pregelatinized starch = 3 to 10, but preferably (the esterified and/or etherified starch)/pregelatinized starch = 3 to 6, and more preferably (the esterified and/or etherified starch)/pregelatinized starch = 3.5 to 5.8.

In addition, in this technology, the total content of the esterified and/or etherified starch and pregelatinized starch used in the cake batter is not particularly limited as long as the above-mentioned blending ratio is satisfied, but it is preferable that the total content of the esterified and/or etherified starch and pregelatinized starch is 20 to 90 parts by mass, more preferably 30 to 60 parts by mass, and even more preferably 30 to 50 parts by mass, per 100 parts by mass of the grain flour used in the cake batter.

(3) Wheat flour and/or rice flour Wheat flour that can be used in the present technology is not particularly limited as long as it does not impair the effects of the present technology, and examples thereof include weak flour, medium strength flour, semi-strong flour, strong flour, durum semolina, durum wheat flour, etc., and one or more types can be freely selected and used from these. In addition, heat-treated wheat flour can also be used in the present technology.

The rice flour that can be used in this technology is not particularly limited as long as it does not impair the effects of this technology, and both rice flour derived from non-glutinous rice and rice flour derived from glutinous rice can be used. The rice variety is also not particularly limited, and any variety such as japonica rice, indica rice, or javanica rice can be used. In addition, rice flour made from low-amylose rice, high-amylose rice, or extra-hard rice can also be used. Furthermore, in this technology, it is also possible to use rice flour that has been heat-treated.

In the present technology, the amount of wheat flour and/or rice flour used in the cake batter is not particularly limited as long as it does not impair the effects of the present technology, but it is preferable to include 10 to 75 parts by mass, more preferably 20 to 70 parts by mass, and even more preferably 40 to 70 parts by mass, per 100 parts by mass of grain flour used in the cake batter.

(4) Others In addition to the above-mentioned (1) esterified and/or etherified starch, (2) pregelatinized starch, and (3) wheat flour and/or rice flour, the cake dough according to the present technology can contain one or more ingredients or food additives that have traditionally been used in cake dough, in any combination. For example, the ingredients may contain appropriate amounts of flours such as rye flour, barley flour, soy flour, oat flour, buckwheat flour, barnyard millet flour, foxtail millet flour, corn flour, etc. (including those that have been heat-treated, excluding wheat flour and rice flour); starches (including processed starches, excluding esterified starch, etherified starch, and pregelatinized starch); protein materials such as soy protein, wheat gluten, egg powder, and skim milk powder; oils and fats such as vegetable oils and fats, animal oils and fats, processed oils and fats, and powdered oils and fats; dietary fiber; carbohydrates such as starch hydrolysates, dextrin, glucose, sucrose, oligosaccharides, maltose, and sugar alcohols; inorganic salts such as salt and calcium carbonate; leavening agents, thickeners, emulsifiers, enzyme preparations, pH adjusters, sweeteners, spices, seasonings, colorants, fragrances, etc.

(5) Viscosity The viscosity of the cake batter according to the present technology can be freely set as long as it does not impair the effect of the present technology, but it is preferable to set it to 3000 to 30000 mPa·s. By setting the viscosity of the batter to 3000 mPa·s or more, it is possible to improve the chewy and fluffy texture. In addition, by setting the viscosity of the batter to 30000 mPa·s or less, it is possible to improve the workability during the production of cakes.

In the present technology, the viscosity is measured by the following method.
Measurements are taken using a B-type viscometer (TVB-10 viscometer, manufactured by Toki Sangyo Co., Ltd.) at a dough temperature of 20° C. and a rotation speed of 12 rpm. For viscosity less than 8000 mPa·s, M3 rotor is used, and for viscosity 8000 mPa·s or more, M4 rotor is used.

The viscosity of the cake batter according to the present technology can be adjusted appropriately depending on the type of cake. For example, when the cake batter according to the present technology is used for cakes such as sponge cake, bushée, pound cake, muffin, and steamed bread, it is more preferable to set the viscosity of the cake batter to 6,000 to 30,000 mPa·s, and even more preferable to set it to 22,000 to 27,000 mPa·s. By setting the viscosity of the cake batter within this range, cakes such as sponge cake, bushée, pound cake, muffin, and steamed bread can be baked slowly during heating and baking, leaving a lot of moisture in the batter, imparting a moist texture, and further improving the chewy and fluffy texture.

When the cake batter according to the present technology is used for cakes such as hotcakes, pancakes, waffles, dorayaki, and taiyaki, it is more preferable to set the viscosity of the cake batter to 3000 to 8000 mPa·s, and even more preferable to set it to 4000 to 7000 mPa·s. By setting the viscosity of the cake batter within this range, the cakes can be completely gelatinized even with short baking times (e.g., 3 minutes or less), improving the cooking time during baking when producing cakes such as hotcakes, pancakes, waffles, dorayaki, and taiyaki. In addition, the batter spreads moderately during production, giving the cakes produced a moderate thickness that is neither too thin nor too thick, and further improving the chewy and fluffy texture.

(6) Specific Gravity The specific gravity of the cake dough according to the present technology can be freely set as long as it does not impair the effect of the present technology, but it is preferable to set it to 0.5 to 1.0. By making the specific gravity of the dough 0.5 or more, it is possible to improve the chewy texture. In addition, by making the viscosity of the dough 1.0 or less, it is possible to improve the fluffy texture.

The specific gravity of the cake batter according to the present technology can be adjusted as appropriate depending on the type of cake. For example, when the cake batter according to the present technology is used for cakes that are whipped, such as sponge cake, it is more preferable to set the specific gravity of the cake batter to 0.5 to 0.8, and even more preferable to set it to 0.5 to 0.7. For cakes that are whipped, such as general sponge cakes, the specific gravity is about 0.3 to 0.6, but in the present technology, by setting the specific gravity of the cake batter within the above range, it is possible to obtain the fine roundness characteristic of whipped cakes, while also improving the chewy texture in addition to the light and fluffy texture.

In addition, when using the cake batter according to the present technology for cakes such as pound cakes, muffins, steamed bread, hotcakes, pancakes, waffles, and cakes such as dorayaki and taiyaki, it is more preferable to set the specific gravity of the cake batter to 0.7 to 1.0. By setting the specific gravity of the cake batter within this range, the batter spreads moderately during production, imparting a moderate thickness to the produced cakes and further improving the chewy and fluffy texture.

<Cake Composition>
The composition for cakes according to the present technology contains (1) esterified and/or etherified starch, (2) pregelatinized starch, (3) wheat flour and/or rice flour, and (4) a leavening agent. Details of (1) esterified and/or etherified starch, (2) pregelatinized starch, and (3) wheat flour and/or rice flour are the same as those of (1) esterified and/or etherified starch, (2) pregelatinized starch, and (3) wheat flour and/or rice flour used in the cake dough described above, and therefore will not be described here.

(4) Leavening agent The leavening agent that can be used in the cake composition according to the present technology is not particularly limited as long as it does not impair the effect of the present technology, and one or more leavening agents that can be used in general cakes can be freely selected and used. For example, baking powder can be used. Baking powder generally contains sodium bicarbonate as a base material, potassium hydrogen tartrate, monocalcium phosphate, dicalcium phosphate, tartaric acid, calcined alum, fumaric acid, sodium fumarate, sodium phosphate, glucono delta lactone, etc. as an acidic agent, and further contains starch, grain flour, cellulose, etc. as an excipient. Baking powders include fast-acting types, intermediate/sustained types, and delayed-acting types, and any type may be used, and 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 it does not impair the effect of the present technology, but it is preferable that the leavening agent be contained in the composition for cakes in an amount of 0.5 to 8 parts by mass, more preferably 1 to 6 parts by mass, and even more preferably 2 to 5 parts by mass.

(5) Others In addition to the above-mentioned (1) esterified and/or etherified starch, (2) pregelatinized starch, (3) wheat flour and/or rice flour, and (4) leavening agent, the composition for cakes according to the present technology can freely use one or more of materials and food additives that have traditionally been used in compositions for cakes in combination. For example, the ingredients may appropriately contain flours such as rye flour, barley flour, soy flour, oat flour, buckwheat flour, barnyard millet flour, foxtail millet flour, corn flour, etc. (including those that have been heat-treated, excluding wheat flour and rice flour); starches (including processed starches, excluding esterified starch, etherified starch, and pregelatinized starch); protein materials such as soy protein, wheat gluten, egg powder, and skim milk powder; oils and fats such as vegetable oils and fats, animal oils and fats, processed oils and fats, and powdered oils and fats; dietary fiber; carbohydrates such as starch hydrolysates, dextrin, glucose, sucrose, oligosaccharides, and maltose; inorganic salts such as salt and calcium carbonate; thickeners, emulsifiers, enzyme preparations, pH adjusters, sweeteners, spices, seasonings, colorants, fragrances, etc.

The composition for cakes according to the present technology can be distributed in the form of a cake mix obtained by mixing 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 with the above-mentioned ingredients and food additives.

<Cakes>
The cakes according to the present technology are characterized by using the aforementioned cake dough or the aforementioned cake composition.The cakes according to the present technology are characterized by having both a chewy texture and a fluffy texture because the aforementioned cake dough or the aforementioned cake composition is used.

Specific examples of cakes that can be made using this technology include sponge cakes, bushées, pound cakes, hotcakes, pancakes, waffles, muffins, steamed bread, dorayaki, taiyaki, etc.

The present invention will be described in more detail below with reference to examples. Note that the examples described below are representative examples of the present invention, and should not be construed as narrowing the scope of the present invention.

The product names and manufacturers of the processed starches in each table are as follows:
*1: SF-α (manufactured by Showa Sangyo Co., Ltd.)
*2: Matsunolin M (manufactured by Matsutani Chemical Industry Co., Ltd.)
* 3: Alpha waxy starch (Y) (manufactured by J Oil Mills Co., Ltd.)
*4: Matsutani Yuri 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 (Matsutani Chemical Industry Co., Ltd.)

<Experimental Example 1>
In Experimental Example 1, pancakes, as an example of cakes, were produced to investigate the effects on the texture of different blending ratios of esterified and/or etherified starch and pregelatinized starch, and different batter viscosities.

(1) Preparation of cake dough A cake dough was prepared using the ingredients shown in Table 1. Specifically, 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 with 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 the dough.

(2) Measurement of Specific Gravity and Viscosity of Cake Batters The specific gravity and viscosity of each cake batter prepared were measured using the following method.

[specific gravity]
The dough was poured into a 100 cc container until it was leveled off, the dough weight was measured, and the dough specific gravity was calculated by dividing the dough weight by 100 cc.

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

(3) Production of cakes 30 g of each of the batters prepared above was baked on a hot plate heated to 180° C. for 2 minutes, then turned over and baked for an additional 20 seconds to produce pancakes.

(4) Evaluation A panel of five trained experts deliberated and determined a score for the chewy texture (chewy texture) and fluffy texture (fluffy texture) of each of the produced pancakes based on the following evaluation criteria.

[Texture (chewy)] (points)
5 The chewy texture is very strong and not powdery at all 4 The chewy texture is very strong and not powdery 3 The chewy texture is somewhat strong and not powdery 2 The chewy texture is somewhat weak and somewhat powdery 1 The chewy texture is somewhat weak and powdery

[Texture (softness)] (points)
5. Very fluffy texture 4. Very fluffy texture 3. Somewhat fluffy texture 2. Somewhat fluffy texture 1. Weak fluffy texture

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

(6) Observations As shown in Table 1, Examples 1 to 12, in which the (esterified and/or etherified starch)/gelatinized starch flour ratio was 3 to 10, were evaluated as having good chewy and fluffy textures. On the other hand, Comparative Example 1, in which the (esterified and/or etherified starch)/gelatinized starch flour ratio was less than 3, was evaluated as having low chewy and fluffy textures. Moreover, Comparative Example 2, in which the (esterified and/or etherified starch)/gelatinized starch ratio was more than 10, had a fluffy texture but was evaluated as having low chewy texture.

In addition, compared to Comparative Example 3, in which the viscosity of the dough was less than 3000 mPa·s, Examples 1 to 12, in which the viscosity of the dough was in the range of 3000 to 8000 mPa·s, were evaluated as being better in terms of both chewy and fluffy texture.

<Experimental Example 2>
In Experimental Example 2, when producing a sponge cake as an example of cakes, the effects on the texture of different blending ratios of esterified and/or etherified starch and pregelatinized starch and different specific gravities of the batter were investigated.

(1) Preparation of cake batter A cake batter was produced using the ingredients shown in Table 2. 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 oil and fat, and 20 parts by mass of water were placed in a mixer bowl and mixed with a whipper until uniform, to prepare the batter.

(2) Measurement of Specific Gravity and Viscosity of Cake Batters The specific gravity and viscosity of each cake batter prepared were measured using the same method as in Experimental Example 1.

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

(4) Evaluation The produced sponge cakes were evaluated for their chewy and fluffy texture 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) Observations As shown in Table 2, Examples 13 to 21, in which the (esterified and/or etherified starch)/gelatinized starch flour ratio was 3 to 10, were evaluated as having good chewy and fluffy textures. On the other hand, Comparative Example 4, in which the (esterified and/or etherified starch)/gelatinized starch flour ratio was less than 3, had a chewy texture but was evaluated as having a low fluffy texture. Moreover, Comparative Example 5, in which the (esterified and/or etherified starch)/gelatinized starch ratio was more than 10, was evaluated as having low chewy and fluffy textures.

Comparing the Examples, Examples 13 to 21, in which the specific gravity of the dough was in the range of 0.5 to 0.8, were rated as having a chewy texture that was better than Comparative Example 6, in which the specific gravity of the dough was less than 0.5.

Claims (5)

Etherified starch;
Pregelatinized starch,
Wheat flour and/or rice flour,
Contains
The etherified starch / gelatinized starch ratio is 3 to 10 ,
A batter-like dough for cakes (excluding dough containing phosphate cross-linked starch) , comprising 20 to 60 parts by mass in total of the etherified starch and the pregelatinized starch per 100 parts by mass of grain flour . 2. The cake dough according to claim 1 (excluding dough containing phosphate cross-linked starch) , having a viscosity of 3,000 to 30,000 mPa·s. 3. The cake dough according to claim 1 or 2 (excluding dough containing phosphate cross-linked starch) , which has a specific gravity of 0.5 to 1.0. Etherified starch;
Pregelatinized starch,
Wheat flour and/or rice flour,
A swelling agent;
Contains
The etherified starch / gelatinized starch ratio is 3 to 10 ,
A composition for cakes (excluding compositions containing phosphate cross-linked starch) obtained by heating and cooking a batter-like dough containing 20 to 60 parts by mass in total of the etherified starch and the pregelatinized starch in 100 parts by mass of grain flour . Cakes using the dough for cakes described in any one of claims 1 to 3 (excluding dough containing phosphate-crosslinked starch) or the composition for cakes described in claim 4 (excluding composition containing phosphate-crosslinked starch) .