Reheat resistance enhancer for bakery products, method for manufacturing bakery products, and method for improving the texture of bakery products after reheating.

Abstract

To provide a reheating resistance enhancer for bakery products, a bakery product, a method for manufacturing a bakery product, and a method for improving the texture of a bakery product after reheating, which enable the easy production of bakery products with improved texture after reheating. [Solution] A reheat resistance enhancer for bakery products, with breadcrumbs as the active ingredient.

Description

Technical Field

[0001] The present invention relates to an agent for improving the reheating resistance of bakery products, , - a method for producing bakery products, and a method for improving the texture of bakery products after reheating.

Background Art

[0002] Conventionally, when reheating bakery products in a microwave oven or an oven, or when thawing frozen bakery products after baking in a microwave oven, etc., the reheated bakery products become soft immediately after heating. However, due to rapid heating, starch granules are destroyed, paste substances are eluted to fill the intergranular spaces, and a network of amylose gel is formed, etc., resulting in rapid hardening and poor chewiness, and also rapid moisture loss and a crispy texture. There are problems such as (for example, Patent Document 1).

[0003] Therefore, various techniques have been proposed to improve the texture of bakery products after reheating. For example, Patent Document 1 discloses adding to bakery products (1) soy milk-based products with a solid content of 3% to 20% by weight in the aqueous phase, (2) exomaltotetraohydrolase, and (3) an emulsifier containing propylene glycol fatty acid ester and / or polyglycerol fatty acid ester. Also, Patent Document 2 discloses producing bakery products using flour containing 10 to 80% by mass of high amylose wheat flour with an amylose content of 40% by mass or more in the total starch analyzed by the concanavalin A method in the flour. Furthermore, Patent Document 3 discloses producing bakery products using flour containing rice flour with a damaged starch amount of 15% to 35% by mass as an active ingredient.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

[0005] In recent years, with the growing health consciousness, there has been a preference for bakery products with fewer additives such as emulsifiers. Furthermore, there is a demand for bakery products that maintain a good texture after reheating using simple methods, even while using common grain flours rather than special ones.

[0006] This invention was created in view of the above circumstances, and is a reheating resistance improver for bakery products that can provide bakery products with a good texture after reheating by a simple method. , The objective is to provide a method for manufacturing curry products and a method for improving the texture of bakery products after reheating. [Means for solving the problem]

[0007] The present invention relates to a reheat resistance enhancer for bakery products described in any of the following (1) to (3). (1) Breadcrumbs as an active ingredient And it is something that is added to bakery dough. A reheat resistance enhancer for bakery products. (2) The breadcrumbs are coarse to 5 mm or more, and are the reheat resistance improving agent described in (1) above. (3) The reheat resistance enhancer described in (1) above, which is intended to be added to flour used in bakery products. Also The present invention relates to the following ( 4 )or( 5 This document summarizes the manufacturing method of the bakery products. ( 4 ) The process of creating starter dough for bakery products, A method for producing bakery products, comprising the step of adding at least wheat flour and water to the starter dough to produce the main dough, wherein in the step of producing the main dough,Mix bread flour, which is a reheating resistance improver for bakery products, into the above-mentioned seed dough to The aforementioned generate the main kneaded dough ru, Method for manufacturing bakery products. ( 5 ) In the step of generating the main kneaded dough, after adding flour for the main kneaded dough to the seed dough and performing primary mixing, the bread flour is mixed and secondary mixing is performed, characterized in that, as described in the above ([[]] 5 ) Method for manufacturing bakery products. In addition, the present invention aims at a method for improving the texture of a bakery product after reheating as described in the following ([[]] 6 ). ( 6 ) A method for improving the texture of a bakery product after reheating, characterized in that a reheating resistance improver containing bread flour as an active ingredient is mixed into the dough of the bakery product and the bakery product is baked.

Effect of the Invention

[0008] According to the present invention, a reheating resistance improver for bakery products that can easily manufacture bakery products with improved texture after reheating , - A method for manufacturing bakery products and a method for improving the texture of bakery products after reheating can be provided.

Brief Description of the Drawings

[0009] [Figure 1] It is a flowchart showing the manufacturing process of bakery products according to the present embodiment. [Figure 2] It is a graph showing the results of measuring the maximum stress of bakery products after reheating in Test Example 1. [Figure 3] It is a graph showing the results of measuring the moisture content of bakery products after reheating in Test Example 1.

Embodiments for Carrying Out the Invention

[0010] The following describes an agent for improving the reheating resistance of bakery products according to the present invention, and embodiments of bakery products using the same. In the present invention, "reheating resistance" means that bakery products that have been range-up (for example, when bakery products are reheated in a microwave oven, or when frozen bakery products after baking are thawed by microwave reheating) or reheated in an oven or the like are effectively prevented from having a poor texture or a dry texture, and compared with conventional bakery products, it refers to the ability to maintain a good texture (good chewiness, moistness, and melt-in-the-mouth feeling) even after reheating.

[0011] As described above, conventionally, when a bakery product is reheated in a microwave oven, the reheated bakery product has problems such as the starch granules being destroyed by rapid heating, the paste substance eluting and filling the intergranular spaces, and the network of amylose gel being formed, etc., resulting in rapid hardening and poor chewiness, and rapid loss of moisture and a dry texture. Similarly, when a bakery product is reheated in an oven, the moisture decreases excessively when warming to the inside, resulting in a dry texture, or sufficient moisture and temperature may not be obtained for the amylose gel to re-gelatinize inside, resulting in a poor chewiness texture. The agent for improving the reheating resistance of bakery products according to the present invention aims to suppress the deterioration of the texture of bakery products due to such reheating and improve the texture of the reheated bakery products compared to conventional products. In this embodiment, the aim is to particularly improve the chewiness, moistness, and melt-in-the-mouth feeling as the texture of the bakery product after reheating.

[0012] In this invention, bakery products are made primarily from grain flour such as wheat flour or rice flour, to which water, oils and fats, sugars, starches, seasonings, eggs, dairy products, yeast, yeast food, leavening agents, enzymes, emulsifiers, and flavorings are added as needed, and the dough obtained through a kneading process is baked and heated. Examples include various types of bread (white bread, sweet bread, hard rolls, Danish pastries, etc.), yeast donuts, pizza, waffle cones for frozen desserts, cream puffs, tart dough (base), pies, cookies, and various types of cakes.

[0013] The reheat resistance enhancer for bakery products according to this embodiment uses breadcrumbs as an active ingredient. The reheat resistance enhancer according to this embodiment can consist solely of breadcrumbs, but it can also be a mixture of breadcrumbs and other ingredients. However, when the reheat resistance enhancer is a mixture containing breadcrumbs, it is preferable that the mixture contains breadcrumbs as the main component. Here, "contains breadcrumbs as the main component" means that the mixture contains 50% by weight or more of breadcrumbs in the total reheat resistance enhancer, and it can also contain 70% by weight or more, 80% by weight or more, or 90% by weight or more. Furthermore, "contains breadcrumbs as the main component" can also mean that the mixture contains the largest amount of breadcrumbs among the various components constituting the reheat resistance enhancer.

[0014] The type of breadcrumbs is not particularly limited; they may be fresh breadcrumbs or dried breadcrumbs. Furthermore, the raw material for the breadcrumbs may be breadcrumbs made from bread primarily using wheat flour, or rice flour breadcrumbs made from rice flour bread. However, in this embodiment, breadcrumbs made from bread primarily using wheat flour are used. Moreover, the type of wheat flour used as the raw material for the breadcrumbs is not particularly limited; any wheat flour commonly used in the production of breadcrumbs can be used.

[0015] Furthermore, the particle size of the breadcrumbs is not particularly limited, but for example, those with a particle size of 1 mm to 20 mm can be used, with a particle size of 3 to 15 mm being preferred, and a particle size of 5 to 10 mm being more preferred. Here, breadcrumbs with a particle size of 1 to 20 mm refer to breadcrumbs that can pass through a sieve with a mesh size of 20 mm and remain on a sieve with a mesh size of 1 mm.

[0016] The reheat resistance enhancer for bakery products according to this embodiment can be used by mixing it with the mix flour before making the dough for the bakery product, or by mixing it with the dough after making the dough for the bakery product (including the starter dough). Although the detailed mechanism of action is unknown, it is preferable to mix the reheat resistance enhancer according to this embodiment into the dough for the bakery product (starter dough or main dough) as it can improve the crispness after reheating. Furthermore, when the main dough is made after the starter dough is made, it is preferable to add the reheat resistance enhancer to the starter dough during the main dough process. In addition, it is preferable to add the reheat resistance enhancer to the starter dough and perform primary mixing, and then perform secondary mixing, as this can further improve the crispness after reheating.

[0017] The reheat resistance enhancer for bakery products can be added in a proportion of 1 to 50% by weight relative to the total amount of flour used in the bakery product, preferably at a proportion of 2% by weight or more, more preferably at a proportion of 3% by weight or more, even more preferably at a proportion of 10% by weight or more, and it can also be added at a proportion of 20% by weight or more, or even 25% by weight or more. This is because if the amount of the reheat resistance enhancer is too small relative to the total amount of flour used in the bakery product, the effect of improving the texture of the bakery product after reheating will be small. Furthermore, the reheat resistance enhancer for bakery products can be added in a proportion of less than 40% by weight relative to the total amount of flour used in the bakery product, more preferably at a proportion of less than 30% by weight, even more preferably at a proportion of less than 25% by weight, and it can also be added at a proportion of less than 20% by weight. This is because if the amount of the reheat resistance enhancer is too large relative to the total amount of flour used in the bakery product, problems such as a lack of volume in the baked bakery product or cracking of bakery products such as buns may occur.

[0018] Furthermore, even when the reheat resistance enhancer for bakery products is composed solely of breadcrumbs, the enhancer can be blended in a proportion of 1 to 50% by weight relative to the total amount of flour used in the bakery product. The above blending amounts are based on breadcrumbs with a moisture content of 13%, and for example, if the moisture content of the breadcrumbs is higher than 13%, the amount of breadcrumbs can be increased accordingly, and if the moisture content of the breadcrumbs is lower than 13%, the amount of breadcrumbs can be decreased accordingly. For example, when using raw breadcrumbs with a moisture content of 26% as the reheat resistance enhancer for bakery products, the enhancer can be blended in a proportion of 2 to 100% by weight relative to the total amount of flour used in the bakery product.

[0019] Next, a method for manufacturing bakery products according to this embodiment will be described based on Figure 1. In this embodiment, the process of manufacturing bread, a bakery product, using the sponge and dough method will be illustrated. Specifically, as shown in Figure 1, a sponge dough is prepared in step S101. The sponge dough can be prepared by known methods. Then, in step S102, wheat flour, sugar, salt, yeast, etc., are added to the sponge dough prepared in step S101, and primary mixing is performed. In this embodiment, in step S103, shortening, water, etc., are added to the primary mixed dough, and a reheat resistance enhancer containing breadcrumbs as an active ingredient is added, and secondary mixing is performed. In step S103, it is preferable to add more water than conventionally, in proportion to the amount of reheat resistance enhancer added. Then, from step S104 onward, the bakery product is manufactured by fermenting and shaping the dough (step S104), followed by baking the dough (step S105), in the same manner as in the manufacturing of a normal bakery product.

[0020] Thus, bakery products manufactured with the reheat resistance enhancer according to this embodiment can have a better texture after reheating compared to bakery products without the reheat resistance enhancer according to this embodiment. Specifically, the bakery products can have a better bite after reheating, as well as a better moistness and melt-in-your-mouth texture. [Examples]

[0021] Next, we will describe examples of the reheat resistance enhancer for bakery products according to this embodiment and bakery products manufactured using it. In the following, we manufactured bread using the reheat resistance enhancer for bakery products according to this embodiment, and verified whether the bread had good biteability, moistness, and melt-in-your-mouth texture after being reheated.

[0022] (Test Example 1) Specifically, in Test Example 1, bakery products were prepared by changing the amount of the reheat resistance improving agent according to this embodiment, and it was verified whether the texture after reheating (crispness, moistness, melt-in-the-mouth quality) could be improved, and whether there was a difference in effect depending on the amount added.

[0023] In Test Example 1, breadcrumbs with a particle size of approximately 8 mm were used as a reheat resistance enhancer for bakery products. Also, in Test Example 1, as shown in Table 1 below, a comparative example was produced by adding no breadcrumbs, and in Examples 1 to 5, breadcrumbs were added in a ratio of 2 to 25% by weight relative to the total amount of flour used in the bakery product to produce the bread according to Examples 1 to 5. Specifically, as shown in Table 1 below, in Example 1, 2 parts by weight of breadcrumbs were added to 100 parts by weight of flour (strong flour and wheat flour) used in the bakery product; in Example 2, 3 parts by weight of breadcrumbs were added to 100 parts by weight of flour; in Example 3, 10 parts by weight of breadcrumbs were added to 100 parts by weight of flour; in Example 4, 20 parts by weight of breadcrumbs were added to 100 parts by weight of flour; and in Example 5, 25 parts by weight of breadcrumbs were added to 100 parts by weight of flour to produce the bread according to Examples 1 to 5. Table 1 below shows the formulations of each composition of the comparative example and the bread produced in Examples 1-5. [Table 1]

[0024] Furthermore, in Test Example 1, as shown in Table 1 above, the sponge and dough method was used to produce the comparative examples and examples 1-5. Specifically, in all of the comparative examples and examples 1-5, 70 parts by weight of strong flour, 0.8 parts by weight of yeast, and 40 parts by weight of water were mixed and then left to ferment for 12 hours to prepare the sponge dough.

[0025] Furthermore, in all of the comparative examples and Examples 1-5, the prepared starter was mixed with 30 parts by weight of wheat flour, 8 parts by weight of refined sugar, 2 parts by weight of salt, 2.3 parts by weight of yeast, and 2 parts by weight of skim milk powder, as shown in Table 1 above, and mixed for 7 minutes (primary mixing). In addition, in Examples 1-5, 5 parts by weight of shortening was added to each, and water and dry breadcrumbs were added in different amounts for each of Examples 1-5. Specifically, in Example 1, 26 parts by weight of water and 2 parts by weight of dry breadcrumbs were added; in Example 2, 27 parts by weight of water and 3 parts by weight of dry breadcrumbs were added; in Example 3, 34 parts by weight of water and 10 parts by weight of dry breadcrumbs were added; in Example 4, 44 parts by weight of water and 20 parts by weight of dry breadcrumbs were added; and in Example 5, 49 parts by weight of water and 25 parts by weight of dry breadcrumbs were added. Then, the main dough, which was mixed with shortening, water, and breadcrumbs, was mixed for another 7 minutes (secondary mixing). After that, it was left to stand for a certain period of time to ferment, and then baked in an oven with top heat at 210°C and bottom heat at 215°C for 40 minutes to produce the 3-loaf loaves of bread according to Examples 1 to 5. The bread according to the comparative example was produced in the same manner as the bread according to Examples 1 to 5, except that breadcrumbs were not added.

[0026] In Test Example 1, the crispness, moistness, and melt-in-the-mouth quality of the bread from the Comparative Example and Examples 1-5 were evaluated after reheating. Specifically, the baked 3-loaf loaves of bread from the Comparative Example and Examples 1-5 were stored at 20°C for 1 day, then cut into 1.5 cm wide slices, and frozen in a -20°C freezer for 6 days. The frozen bread from the Comparative Example and Examples 1-5 (excluding the ends and adjacent parts of the 3-loaf loaf, the remaining central portion) was removed from the freezer and immediately microwaved at 500W for 1 minute to be used as a sample. The maximum stress (N / cm) of the bread after microwaved testing was then measured. 2 The texture, moistness, and melt-in-your-mouth quality of the reheated bread were physically evaluated by measuring the moisture content (%) and other factors. In addition, five panelists, who are experts in the development of bakery products, conducted sensory evaluations to assess the texture, moistness, and melt-in-your-mouth quality of the reheated bread.

[0027] Also, the maximum stress (N / cm) of the bread after reheating. 2 As described above, samples of bread from the Comparative Example and Examples 1-5, which had been microwaved, were left to stand at room temperature for 5 minutes. Then, the outer 1 cm including the crust was cut off and removed, and the crumb (internal phase), cut into 4 cm vertically and 1.5 cm horizontally, was used as a sample for measuring the maximum stress. Using a physical property measuring instrument (manufactured by Taketomo Electric Co., Ltd., product name "Tensipresser"), the maximum stress (N / cm) required to cut through the samples from the Comparative Example and Examples 1-5 at 1 mm / second using a V-shaped plunger was measured. 2 The following measurements were taken, and the average value obtained from 12 measurements for each sample was used as an index of the crispness of the bread in the comparative example and Examples 1-5.

[0028] Furthermore, in measuring the moisture content of the bread after reheating, two samples of the comparative example and the bread from Examples 1-5, which had been microwaved as described above, were each cut off the outer 1 cm including the crust (edge), and the crumb was crushed in a food processor to measure its moisture content. It should be noted that the moisture content of the bread alone is not sufficient to adequately evaluate the moistness and melt-in-your-mouth quality of the bread, and sensory evaluation is necessary to supplement this. However, in this example, the moisture content of the bread was determined as an indicator of one factor in the moistness and melt-in-your-mouth quality of the bread from the comparative example and Examples 1-5.

[0029] Furthermore, in the sensory evaluation, samples of the comparative example and examples 1-5 of the bread were left to stand for 10 minutes. After cutting off the outer 1 cm including the crust, the crumb (internal layer) was cut into 3 cm x 3 cm pieces and used as the sample for sensory evaluation. Five panelists then tasted the samples of the comparative example and examples 1-5 of the bread and evaluated three items: "crispness," "moisture," and "melt-in-the-mouth quality." The evaluation used the comparative example's bread, which was stored at 20°C for one day after baking, without being reheated in a microwave or frozen, as the baseline for "crispness," "moisture," and "melt-in-the-mouth quality." Points were awarded as follows: 5 points for significantly better than the baseline, 4 points for better than the baseline, 3 points for about the same as the baseline, 2 points for worse than the baseline, and 1 point for significantly worse than the baseline. The average score was then calculated.

[0030] Table 2 below shows the maximum stress (N / cm) of the bread after reheating in Test Example 1. 2 Figure 2 shows the measurement results of the moisture content (%) and the sensory evaluation results of the bread after reheating in Test Example 1. 2 Figure 3 is a graph showing the measurement results of the following: Figure 3 is a graph showing the moisture content of the bread after reheating in Test Example 1. [Table 2]

[0031] As shown in Table 2 above, the maximum stress of the bread after reheating in Test Example 1 was highest in the comparative example that did not contain breadcrumbs, and it was found that the maximum stress tended to decrease as the amount of breadcrumbs increased. Generally, a lower maximum stress can be evaluated as a better crispness, so it can be evaluated that the crispness after reheating is better as the proportion of breadcrumbs increases. In this regard, as shown in Table 2 above, the evaluation of crispness in the sensory evaluation was also higher for the examples with a higher proportion of breadcrumbs, and the results were the same as those obtained in the measurement of maximum stress. Furthermore, in the sensory evaluation, Examples 4 and 5, in which the amount of breadcrumbs relative to the flour was 20% by weight or more, received a high evaluation of 3.5 or higher for the crispness of the bread after reheating.

[0032] Furthermore, as shown in Table 2 above, it was found that the moisture content of the bread after reheating in Test Example 1 tended to increase with increasing breadcrumb content. Generally, a higher moisture content is associated with better moistness and melt-in-your-mouth texture, so it can be said that a higher proportion of breadcrumbs results in better moistness and melt-in-your-mouth texture after reheating. In this regard, as shown in Table 2 above, the evaluation of moistness and melt-in-your-mouth texture in sensory evaluation also showed a tendency for higher breadcrumb content to result in higher evaluations of moistness and melt-in-your-mouth texture of the reheated bread, yielding results similar to those obtained for moisture content measurement. In addition, regarding the moistness and melt-in-your-mouth texture of the reheated bread, in Examples 4 and 5, where the amount of breadcrumbs relative to the flour was 20% by weight or more, the moistness and melt-in-your-mouth texture of the reheated bread received high evaluations of 3.5 or higher.

[0033] In Example 5, where the amount of breadcrumbs relative to the flour was 25% by weight, the volume of the baked bread did not increase (it did not rise significantly) and the size was smaller compared to the comparative example and Examples 1-4 (when the bread was cut into 1.5 cm wide slices, the area of ​​the cut surface was smaller than in the others). From this, it was found that when manufacturing bread industrially, if the amount of breadcrumbs is high, such as 25% by weight or more relative to the flour, the quality may become unstable.

[0034] (Test Example 2) In Test Example 2, bakery products were prepared by changing the timing of the addition of the reheat resistance enhancer according to this embodiment, and the difference in effect depending on the timing was verified. Specifically, in Test Example 1 described above, after preparing the sponge dough, wheat flour, granulated sugar, salt, yeast, and skim milk powder were added and primary mixing was performed for 7 minutes, then shortening, water, and breadcrumbs were added and secondary mixing was performed for another 7 minutes. In contrast, in Test Example 2, as Example 6, after preparing the sponge dough, wheat flour, granulated sugar, salt, yeast, skim milk powder, shortening, water, and breadcrumbs were added all at once and mixed for 14 minutes to produce the bread according to Example 6. In Test Example 2, the bread according to Example 6 was produced using the same formulation and method as Example 3, except that the timing of adding the breadcrumbs was different. In Test Example 2, as in Test Example 1, the maximum stress and moisture content of the bread after reheating were measured.

[0035] Table 3 below shows the evaluation results for Test Example 2. [Table 3]

[0036] As shown in Table 3 above, the maximum stress of the bread according to Example 6 was significantly higher after reheating compared to the bread according to Example 3. As mentioned above, a lower maximum stress indicates a better crispness, so the crispness of the bread according to Example 6 after reheating can be evaluated as lower compared to Example 3. From this, it was found that, compared to the case where breadcrumbs are incorporated into the sponge dough from the beginning of the main kneading process, as in Example 6, the crispness of the bakery product is improved by adding breadcrumbs and performing secondary mixing after the primary mixing by adding wheat flour, etc., as in Example 3. It is thought that breadcrumbs inhibit gluten formation in the dough, but when breadcrumbs are added during secondary mixing, the inhibition of gluten formation is less compared to when breadcrumbs are added during primary mixing, and it is assumed that the staling of the bread due to gluten formation is delayed.

[0037] Furthermore, as shown in Table 3 above, the moisture content of the bread after reheating was similar for the bread according to Example 3 and the bread according to Example 6. This suggests that the manufacturing method (difference in the timing of adding breadcrumbs) has virtually no effect on the moistness and melt-in-your-mouth texture of the bakery product after reheating.

[0038] As described above, the reheat resistance enhancer for bakery products according to this embodiment uses breadcrumbs as an active ingredient. By incorporating it into the dough of bakery products during the manufacturing process, it is possible to produce bakery products that retain their crispness, moistness, and melt-in-your-mouth texture even after reheating. In particular, with the reheat resistance enhancer according to this embodiment, when manufacturing bakery products using a starter such as the sponge and dough method or the tangzhong method, incorporating the reheat resistance enhancer according to this embodiment during the main kneading process can further improve the texture of the bakery product after reheating. Furthermore, by configuring the main kneading process to add the reheat resistance enhancer and perform secondary mixing after adding cereal flour to the starter dough and performing primary mixing, the texture of the bakery product after reheating can be further improved.

[0039] Furthermore, when manufacturing bakery products using the reheat resistance enhancer according to this embodiment, the texture of the bakery product after reheating can be improved by incorporating 3% by weight or more of the reheat resistance enhancer according to this embodiment into the flour used in the bakery product, and the texture of the bakery product after reheating can be further improved by incorporating 20% ​​by weight or more of the reheat resistance enhancer according to this embodiment.

[0040] Although preferred embodiments of the present invention have been described above, the technical scope of the present invention is not limited to the embodiments described above. Various modifications and improvements can be made to the above embodiments, and such modified or improved forms are also included in the technical scope of the present invention.

[0041] For example, in the embodiments described above, an example was given illustrating that when a bakery product containing the reheating resistance enhancer for bakery products is reheated, it exhibits better crispness, moistness, and melt-in-your-mouth texture compared to conventional bakery products. However, it has been found that when a bakery product containing the reheating resistance enhancer according to the present invention is consumed without reheating after being stored at room temperature, or when a refrigerated or frozen bakery product is consumed without reheating, it also improves the crispness, moistness, and melt-in-your-mouth texture of the bakery product compared to a comparative example bakery product that does not contain the reheating resistance enhancer according to the present invention.

Claims

1. This is a reheat resistance enhancer for bakery products, containing breadcrumbs as the active ingredient and being incorporated into bakery dough.

2. The reheat resistance improving agent according to claim 1, wherein the breadcrumbs have a particle size of 5 mm or more.

3. The reheat resistance improving agent according to claim 1, for use in blending with cereal flour used in bakery products.

4. A method for manufacturing a bakery product, comprising the steps of: preparing a starter dough for a bakery product; and adding at least wheat flour and water to the starter dough to produce a main dough, A method for producing bakery products, comprising the step of producing the main dough, in which breadcrumbs, which are an agent for improving the reheat resistance of bakery products, are mixed with the starter dough to produce the main dough.

5. The method for producing a bakery product according to claim 4, characterized in that, in the step of producing the main dough, flour for the main dough is added to the starter dough and primary mixing is performed, and then the breadcrumbs are mixed in and secondary mixing is performed.

6. A method for improving the texture of bakery products after reheating, characterized by mixing a reheat resistance enhancer containing breadcrumbs as an active ingredient into the dough of a bakery product and then baking the bakery product.

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