Composition for bakery products, dough for bakery products, and method for manufacturing bakery products

Abstract

To provide a bakery product composition which applies strong sticky feeling to a bakery product, can inhibit chronological aging of the product, and causes bakery product dough to be less sticky, and can produce the bakery product efficiently.SOLUTION: There is provided a bakery product composition containing (A) non α-starch and (B) α-starch, in which (B) α-starch contains at least one (B-1) non-glutinous seed starting material-derived α-starch and at least one (B-2) glutinous seed starting material-derived α-starch, or a bakery product composition containing (A) non α-starch, (B) α-starch, and (C) wheat flour, in which (B) α-starch contains at least one (B-1) non-glutinous seed starting material-derived α-starch and at least one (B-2) glutinous seed starting material-derived α-starch, and the mass of the total of (A) non α-starch and (B) α-starch is 10-35 mass% based on the total mass of (A) non α-starch, (B) α-starch, and (C) wheat flour. Bakery product dough comprising the bakery product composition, and a method of producing bakery product comprising a step of heating the bakery product dough are also provided.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a composition for bakery products that can impart a strong chewy texture to bakery products, suppress their aging over time, have less stickiness in the dough for bakery products, and enable the production of bakery products with good workability.

Background Art

[0002] Generally, as the texture of foods, a chewy texture like that of Japanese confectionery (hereinafter also referred to as "chewy texture") is preferred by Japanese people. Such a texture is also required in bakery products, particularly breads such as bread, yeast donuts, pizza, and Chinese manjū. In products where the dough is expanded like breads, when a sticky material such as glutinous rice flour is blended to impart a chewy texture, it may be difficult to obtain sufficient volume, or aging over time may occur and it may become hard, resulting in an undesirable appearance or texture as breads, or stickiness may occur in the dough and the workability may deteriorate. Therefore, conventionally, technical development has been carried out for producing bakery products having a chewy texture.

[0003] For example, Patent Document 1 discloses a bakery product containing acid-roasted glutinous starch, with the aim of providing a bakery product with excellent mochi-like texture using raw materials that are not classified as so-called food additives. Furthermore, Patent Document 2 discloses bread products characterized by using raw material flour consisting of 62 to 92.5 parts by weight of wheat flour, 7 to 30 parts by weight of hydroxypropyl starch and / or acetyl starch and 0.5 to 8 parts by weight of α-pregelatinized starch as the main raw materials when manufacturing bread products, with the aim of providing bread that has the original shape and flavor of bread as well as a mochi-like texture, i.e., a chewy texture. Furthermore, Patent Document 3 discloses a bakery product composition comprising (A) etherified starch and / or acetylated starch, and (B) pregelatinized starch, wherein the mass ratio of (B) to (A) is 0.1 to 0.17, with the aim of providing a bakery product that brings out sufficient chewiness and a crisp texture, and achieves both an appetizing "visual volume" and "fluffy texture" and a "chewy texture" preferred by Japanese people. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2019-41624 [Patent Document 2] Japanese Patent Application Publication No. 10-295253 [Patent Document 3] Japanese Patent Publication No. 2015-195770 [Overview of the project] [Problems that the invention aims to solve]

[0005] The techniques required to impart a chewy texture to bakery products vary depending on the product being manufactured and the manufacturing conditions.

[0006] Therefore, the object of the present invention is to provide a bakery product composition that can impart a strong chewy texture to bakery products, suppress their aging over time, reduce the stickiness of the dough for bakery products, and enable the production of bakery products with good workability. [Means for solving the problem]

[0007] The above objective is to provide a bakery product composition comprising (A) non-gelatinized starch and (B) gelatinized starch, wherein (B) gelatinized starch comprises at least one (B-1) gelatinized starch derived from non-glutinous rice raw material and at least one (B-2) gelatinized starch derived from glutinous rice raw material, and the mass ratio (A) / (B) of (A) non-gelatinized starch to (B) gelatinized starch is 1.7~ 2.7 A bakery product composition characterized by being, or a bakery product composition comprising (A) non-gelatinized starch, (B) gelatinized starch, and (C) wheat flour, wherein (B) gelatinized starch comprises at least one (B-1) gelatinized starch derived from non-glutinous wheat raw material and at least one (B-2) gelatinized starch derived from glutinous wheat raw material, and the mass ratio (A) / (B) of (A) non-gelatinized starch to (B) gelatinized starch is 1.7~ 2.7 This is achieved by a bakery product composition characterized in that the total mass of (A) non-gelatinized starch and (B) gelatinized starch is 10 to 35% by mass, based on the total mass of (A) non-gelatinized starch, (B) gelatinized starch, and (C) wheat flour. [Effects of the Invention]

[0008] This invention makes it possible to impart a strong chewy texture to bakery products, suppress their aging over time, reduce the stickiness of the dough for bakery products, and improve workability in the production of bakery products. [Modes for carrying out the invention]

[0009] [Composition for bakery products] The first embodiment of the bakery product composition of the present invention is a bakery product composition comprising (A) non-gelatinized starch and (B) gelatinized starch, characterized in that (B) gelatinized starch comprises at least one (B-1) gelatinized starch derived from non-glutinous wheat raw material and at least one (B-2) gelatinized starch derived from glutinous wheat raw material. The second embodiment of the bakery product composition of the present invention is a bakery product composition comprising (A) non-gelatinized starch, (B) gelatinized starch, and (C) wheat flour, characterized in that (B) gelatinized starch comprises at least one (B-1) gelatinized starch derived from non-glutinous wheat raw material and at least one (B-2) gelatinized starch derived from glutinous wheat raw material, and the total mass of (A) non-gelatinized starch and (B) gelatinized starch is 10 to 35% by mass based on the total mass of (A) non-gelatinized starch, (B) gelatinized starch, and (C) wheat flour. As described later, the first form of the bakery product composition of the present invention also includes a form called a base mix, and is a composition that can be prepared by mixing it with a predetermined amount of wheat flour to prepare the second form of the bakery product composition of the present invention. As described in the prior art documents mentioned above, the technique of imparting a chewy texture to bakery products by incorporating glutinous starch or pregelatinized starch into a bakery product composition for manufacturing bakery products has been known for some time, but the use of glutinous starch (also called mochi starch, glutinous rice flour, or waxy starch) and non-glutinous starch (also called non-glutinous rice flour) raw materials in combination as raw materials for pregelatinized starch was completely unknown. In the present invention, it has been found that by blending (A) non-gelatinized starch with (B) gelatinized starch containing at least one (B-1) gelatinized starch derived from non-glutinous rice raw material and at least one (B-2) gelatinized starch derived from glutinous rice raw material, it is possible to impart a strong chewy texture to bakery products, suppress aging over time, reduce the stickiness of the dough for bakery products, and enable the production of bakery products with good workability. As shown in the examples described later, when (A) non-gelatinized starch is not included, the effect of imparting chewiness to bakery products is considerably low, and the effect of suppressing aging over time is also low.Furthermore, if (B) pregelatinized starch does not contain (B-1) pregelatinized starch derived from non-glutinous wheat raw materials, the effect of imparting chewiness to bakery products is somewhat reduced, the effect of suppressing aging over time is also reduced, and the texture becomes somewhat hard. If (B-2) pregelatinized starch derived from glutinous wheat raw materials is not contained, the dough for bakery products tends to become sticky and workability is poor. In the present invention, the total mass of (A) non-pregelatinized starch and (B) pregelatinized starch is preferably 13 to 35% by mass, more preferably 15 to 30% by mass, and particularly preferably 20 to 28% by mass, based on the total mass of (A) non-pregelatinized starch, (B) pregelatinized starch, and (C) wheat flour. Furthermore, the mass ratio (A) / (B) of (A) non-pregelatinized starch to (B) pregelatinized starch is preferably 1.7 to 3.0, more preferably 1.8 to 2.9, and particularly preferably 2.0 to 2.7. Furthermore, in (B) pregelatinized starch, the mass ratio (B-1) / (B-2) of pregelatinized starch derived from (B-1) non-glutinous rice raw material to (B-2) glutinous rice raw material is preferably 0.2 to 1.5, more preferably 0.3 to 1.2, and particularly preferably 0.3 to 0.7.

[0010] In the present invention, (A) non-gelatinized starch is not particularly limited as long as it is starch that has not undergone gelatinization treatment, and may be one type of starch or multiple types of starch. Examples include unprocessed starch extracted from raw materials such as tapioca, potato, corn, wheat, sweet potato, sago, rice, etc. (including glutinous rice varieties if available), and processed starch obtained by subjecting these starches to crosslinking treatments such as phosphate crosslinking and adipic acid crosslinking; esterification treatments such as acetylation; etherification treatments such as hydroxypropylation; roasting; enzyme treatment; acid treatment; alkali treatment, etc., excluding gelatinization treatment, either individually or in combination, according to conventional methods. In the present invention, it is preferable that (A) non-gelatinized starch is derived from at least one raw material selected from the group consisting of tapioca and potato. Furthermore, (A) non-gelatinized starch is preferably phosphate cross-linked starch and / or esterified starch and / or etherified starch (i.e., preferably one or more starches selected from the group consisting of phosphate cross-linked starch, esterified starch, etherified starch, esterified phosphate cross-linked starch, and etherified phosphate cross-linked starch), and is particularly preferably etherified phosphate cross-linked starch. This enhances the effect of imparting a chewy texture to bakery products and suppressing staling over time.

[0011] In the present invention, (B) pregelatinized starch is not particularly limited as long as it preferably contains at least one type of pregelatinized starch derived from (B-1) non-glutinous rice raw material and at least one type of pregelatinized starch derived from (B-2) glutinous rice raw material in the above mass ratio, and (B-1) and (B-2) may each be one type of pregelatinized starch or multiple types of pregelatinized starch. In the present invention, it is preferable that the pregelatinized starch derived from (B-2) glutinous rice raw material consists of two or more types of starch. For example, examples include unprocessed starch extracted from raw materials such as tapioca, potatoes, corn, wheat, sweet potatoes, sago, rice, etc. (however, in the case of (B-1), the non-glutinous variety of each, and in the case of (B-2), the glutinous variety of each (if glutinous variety is available)), and pregelatinized starch obtained by applying physical or chemical processing treatments to these starches, either individually or in combination, according to conventional methods, such as crosslinking treatments such as phosphate crosslinking and adipic acid crosslinking; esterification treatments such as acetylation; etherification treatments such as hydroxypropylation; roasting; enzyme treatment; acid treatment; and alkali treatment, and then performing pregelatinization treatment according to conventional methods such as drum drying, spray drying, and extrusion. In the present invention, it is preferable that (B) pregelatinized starch is derived from at least one raw material selected from the group consisting of tapioca, potatoes, and corn. In a preferred embodiment of the present invention, if the pregelatinized starch derived from glutinous raw materials in (B-2) consists of two or more types of starch, it is preferable that the pregelatinized starches are derived from different glutinous raw materials. Furthermore, (B) the pregelatinized starch is preferably phosphate-crosslinked starch and / or esterified starch and / or etherified starch (i.e., preferably one or more starches selected from the group consisting of phosphate-crosslinked starch, esterified starch, etherified starch, esterified phosphate-crosslinked starch, and etherified phosphate-crosslinked starch), and etherified phosphate-crosslinked starch is particularly preferred. This allows for the imparting of chewiness and resistance to aging over time to bakery products while maintaining a soft texture, and also makes the dough for bakery products less sticky and improves workability.

[0012] In the present invention, there are no particular restrictions on the wheat flour, and it can be appropriately selected depending on the bakery product to be manufactured. It may be cake flour, medium flour, semi-bread flour, bread flour, whole wheat flour, durum wheat flour, heat-treated wheat flour obtained by heat-treating these, or a mixture of several types. Furthermore, the bakery product composition of the present invention preferably contains carboxymethylcellulose (hereinafter abbreviated as CMC) and / or hydroxypropylmethylcellulose (hereinafter abbreviated as HPMC). This makes it easier for water to penetrate the dough for bakery products, resulting in a better texture for the bakery product, less stickiness in the dough, and improved workability in manufacturing the bakery product. In the present invention, the content of CMC and / or HPMC is preferably 0.1 to 1.0% by mass, more preferably 0.2 to 0.8% by mass, and particularly preferably 0.3 to 0.6% by mass, based on the total mass of (A) non-gelatinized starch, (B) gelatinized starch, and (C) wheat flour.

[0013] The bakery product composition of the present invention may, insofar as it does not adversely affect the effects of the present invention, contain other materials commonly used in bakery product compositions. Examples of other materials include: grain flours other than wheat flour such as barley flour, rye flour, oat flour, corn flour, white sorghum flour, soybean flour (kinako), mung bean flour, buckwheat flour, amaranth flour, millet flour, foxtail millet flour, barnyard millet flour, and rice flour; high-amylose starch; carbohydrates such as sugar, glucose, maltose, isomerized sugar, corn syrup, powdered syrup, oligosaccharides, dextrin, and sugar alcohols; fats and oils such as butter, lard, salad oil, margarine, and shortening; proteins such as skim milk powder, dried egg, wheat gluten, and soy protein; and other ingredients such as yeast, baking powder, thickening polysaccharides, salt, calcium salts, seasonings, flavorings, vitamin C, emulsifiers, and yeast food.

[0014] The bakery products that can be manufactured using the bakery product composition of the present invention are not particularly limited, as long as they are products made by heating dough prepared mainly from wheat flour. Examples include bread, yeast donuts, pizza, Chinese steamed buns and other bread products, cookies, shortbread, biscuits, sponge cakes, pies, choux pastries, pancakes, cake donuts and other confectionery. The bakery product composition of the present invention is particularly preferred for bread, yeast donuts, pizza, Chinese steamed buns and other bread products, as these require sufficient volume and a chewy, sticky texture.

[0015] [Dough for bakery products] The dough for bakery products of the present invention is a dough comprising the composition for bakery products of the present invention. In this case, the dough for bakery products of the present invention comprises (A) non-gelatinized starch and (B) gelatinized starch, wherein (B) gelatinized starch comprises at least one (B-1) gelatinized starch derived from non-glutinous rice raw material and at least one (B-2) gelatinized starch derived from glutinous rice raw material, and further optionally, the first form of the composition for bakery products comprising CMC and / or HPMC (also referred to as a base mix) comprises a predetermined amount of wheat flour; other powdered materials; oil and fat materials; and liquids such as water and whole eggs. The mixture may be prepared by adding and kneading the ingredients, and based on the total mass of (A) non-gelatinized starch, (B) gelatinized starch, and (C) wheat flour, the total mass of (A) non-gelatinized starch and (B) gelatinized starch may be blended to be 10 to 35% by mass. Furthermore, if necessary, the second form (also called a premix) of the bakery product composition containing CMC and / or HPMC may be prepared by adding and kneading other powdered ingredients; oils and fats; and liquid ingredients such as water and whole eggs. Alternatively, the bakery product dough of the present invention may be prepared by separately mixing the above ingredients to achieve the blending of the bakery composition of the present invention during dough preparation.

[0016] [Manufacturing methods for bakery products] The manufacturing method of the bakery product of the present invention is not particularly limited as long as it includes the step of heating the dough for the bakery product of the present invention, and it can be carried out by applying ordinary confectionery and bread-making methods. For example, as described above, the dough for the bakery product of the present invention is prepared, the dough is fermented as necessary, molded, and heated (baked, fried, steamed) according to a conventional method to manufacture a bakery product. The heating conditions and the like can be appropriately set according to the bakery product to be manufactured.

Example

[0017] Hereinafter, the present invention will be described in detail with reference to examples. 1. Preparation of roll pan Roll pans for each example, comparative example, and reference example were prepared by the following method using the materials shown in Tables 1 and 2, selecting roll pans as bakery products. (1) Add materials other than fats and oils to a bowl and knead at low speed for 3 minutes and at medium speed for 7 - 9 minutes with a mixer (stirrer: hook). (2) Add fats and oils to (1), and knead further at low speed for 2 minutes and at medium speed for 4 minutes to prepare dough (kneading temperature: 26°C). (3) Let the dough prepared in (2) have a floor time of 60 minutes at 27°C and a relative humidity of 75%. (4) Divide the dough in (3) into 60 g per piece, round it, take a bench time of 20 minutes, and then mold it. (5) Let the dough in (4) have a proofing time of 60 minutes at 38°C and a relative humidity of 85%. (6) Bake the proofed dough in an oven at 200°C for 10 minutes.

[0018] 2. Evaluation of workability during preparation of roll pan and evaluation of obtained roll pan The workability during preparation of roll pans for each example and comparative example and the obtained roll pans were evaluated by the following evaluation methods. The results are shown in Tables 1 and 2. (1) Evaluation of workability In the preparation of the rolls described in 1. above, the workability of the dough, such as its stickiness, in steps (1) to (4) was evaluated according to the following criteria. The evaluation results for each step represent the average score from a panel of 10 people. 5: Not sticky at all, very good. 4: Almost no stickiness, good. 3: Slightly sticky, but good. 2: It's sticky and bad. 1: Extremely sticky, very bad. (2) Evaluation of appearance (wrinkles, volume) The volume of each roll obtained using the method described above was evaluated based on visual observation one day after baking, according to the following criteria. Each evaluation result represents the average score from a panel of 10 people. 5: Almost no wrinkles, very voluminous, very good condition. 4: Few wrinkles, good volume, good condition 3: There are some wrinkles, but it has some volume and is in fairly good condition. 2: It's wrinkled, lacks volume, and is in poor condition. 1: It has many wrinkles, no volume at all, and is very bad. (3) Evaluation of texture (chewiness) The texture (chewiness) of each roll obtained using the method described above was evaluated one day after baking (D+1) and four days after baking (D+4) according to the following criteria. Each evaluation result represents the average score from a panel of 10 people. 5: Has a very chewy texture, very good. 4: Has a slightly strong chewy texture, good. 3: Has a chewy texture, fairly good. 2: Not very chewy, a bit hard, not good. 1: It doesn't have a chewy texture.

[0019] [Table 1]

[0020] [Table 2]

[0021] As shown in Tables 1 and 2, the reference example composition without starch showed good workability during roll preparation and good appearance of the resulting rolls, but in terms of texture, while it was fluffy, it lacked chewiness. In contrast, Example 1~ included both (A) non-gelatinized starch and (B) gelatinized starch, consisting of at least one (B-1) gelatinized starch derived from non-glutinous rice raw materials and at least one (B-2) gelatinized starch derived from glutinous rice raw materials. 14. Refer to Examples 15-16 In the composition of Example 17, the workability during the preparation of the rolls was good, the appearance (wrinkles, volume) of the resulting rolls was good with few wrinkles and good volume, and the texture (chewiness) was desirable, with a chewy texture even 1 day and 4 days after baking. On the other hand, in the composition of Comparative Example 1, which contained both (B-1) and (B-2) as (B) pregelatinized starch but did not contain (A) non-pregelatinized starch, the resulting rolls had less chewiness and a lower texture rating compared to the example. In addition, in the composition of Comparative Example 2, which contained (A) non-pregelatinized starch but did not contain (B-2) pregelatinized starch derived from glutinous rice raw materials as (B) pregelatinized starch, the workability during the preparation of the rolls was lower compared to the example, and in the composition of Comparative Example 3, which did not contain (B-1) pregelatinized starch derived from non-glutinous rice raw materials, the resulting rolls had less chewiness and a lower texture rating compared to the example.

[0022] In the above-mentioned bakery product composition, the above effect was observed when the amount of total starch ((A) non-gelatinized starch, (B) gelatinized starch) relative to the total mass of cereal flours ((A) non-gelatinized starch, (B) gelatinized starch, and (C) wheat flour) was in the range of 12.0 to 32.4% by mass. Therefore, it was suggested that the total starch is preferably 10 to 35% by mass based on the total amount of cereal flours. Furthermore, the above effect was observed when the mass ratio (A) / (B) of (A) non-gelatinized starch to (B) gelatinized starch was in the range of 1.8 to 3.2, but in Example 1, where (A) / (B) was 1.8 to 2.9... 14. Reference ExampleExamples 15 and 17 received higher evaluations for workability and appearance than Reference Example 16, where (A) / (B) was 3.2. Therefore, it was suggested that the mass ratio (A) / (B) of (A) non-gelatinized starch to (B) gelatinized starch is preferably 1.7 to 3.0. Furthermore, the above effects were observed in the mass ratio (B-1) / (B-2) of gelatinized starch derived from (B-1) non-glutinous rice raw material and gelatinized starch derived from (B-2) glutinous rice raw material in (B-1) gelatinized starch within the range of 0.4 to 1.2. Therefore, it was suggested that the mass ratio (B-1) / (B-2) of gelatinized starch derived from (B-1) non-glutinous rice raw material and gelatinized starch derived from (B-2) glutinous rice raw material is preferably 0.2 to 1.5. Furthermore, with the other formulations being the same, Example 1, in which the pregelatinized starch derived from glutinous rice seed raw materials consisted of two types of starch, compared to Example 6, in which it consisted of only one type. Example 1 received higher evaluations in terms of workability, appearance, and texture. Therefore, it was suggested that it is preferable for the pregelatinized starch derived from glutinous rice seed raw materials (B-2) to consist of two or more types of starch.

[0023] Furthermore, a comparison of Example 1 with Examples 9 to 12 revealed that, in the above-mentioned bakery product compositions, Examples 1 and 10 to 12, which contained CMC or HPMC, exhibited better workability during the preparation of rolls and a higher evaluation of the texture of the resulting rolls compared to Example 9, which did not contain CMC or HPMC. Therefore, it was suggested that the above-mentioned bakery product compositions preferably contain CMC and / or HPMC, and that their content is preferably 0.1 to 1.0% by mass relative to the total amount of flours.

[0024] 3. Preparation of the sponge cake We selected sponge cake as a bakery product and used the ingredients shown in Table 3, following the method below. Reference Example I prepared the sponge cake. (1) In a bowl, add the ingredients heated to 35°C <1> Add the ingredients and mix on high speed in a mixer for 1-2 minutes (using a whisk attachment). (2)(1) <2> The ingredients were added and mixed in a mixer on low speed for 1 minute, then on medium speed for 1-2 minutes, to adjust the dough's specific gravity to approximately 0.46 ± 0.03. (3)(2) <3> Add the salad oil and mix on low speed in a mixer for 1 minute to obtain a sponge cake batter with a specific gravity of 0.48 ± 0.03. (4) Pour 800g of the batter from (3) onto a 6-section baking sheet lined with parchment paper, and bake in an oven with top heat at 210°C and bottom heat at 170°C for 11 minutes to obtain a sheet of sponge cake.

[0025] 4. Evaluation of the resulting sponge cake The sponge cakes obtained using the method described above were evaluated for their texture (chewiness) in the same manner as the texture evaluation of the rolls described in 2.(3) above. Each evaluation result shows the average score from a panel of 10 people. The results are shown in Table 3.

[0026] [Table 3]

[0027] As shown in Table 3, sponge cakes prepared using a bakery product composition containing (A) non-gelatinized starch and (B) gelatinized starch, specifically at least one (B-1) gelatinized starch derived from non-glutinous rice raw materials and at least one (B-2) gelatinized starch derived from glutinous rice raw materials, retained a desirable chewy texture even one and four days after baking. Therefore, it was suggested that the bakery product composition of the present invention is applicable not only to bread but also to cakes. Furthermore, the above sponge cake was highly flexible, and cracking did not easily occur when the sponge cake sheet was folded, such as when preparing a roll cake.

[0028] The results above suggest that the bakery product composition of the present invention can impart a strong chewy texture to bakery products, suppress their aging over time, reduce the stickiness of the dough for bakery products, and enable the production of bakery products with good workability.

[0029] It should be noted that the present invention is not limited to the configuration and examples of the embodiments described above, and various modifications are possible within the scope of the gist of the invention. [Industrial applicability]

[0030] This invention makes it possible to impart a strong chewy texture to bakery products, suppress their aging over time, reduce the stickiness of the dough for bakery products, and improve workability in the production of bakery products.

Claims

1. A composition for bakery products comprising (A) non-gelatinized starch and (B) gelatinized starch, (B) The pregelatinized starch comprises at least one (B-1) pregelatinized starch derived from non-glutinous rice raw material and at least one (B-2) pregelatinized starch derived from glutinous rice raw material. A composition for bakery products characterized in that the mass ratio (A) / (B) of (A) non-gelatinized starch to (B) gelatinized starch is 1.7 to 2.

7.

2. A composition for bakery products comprising (A) non-gelatinized starch, (B) gelatinized starch, and (C) wheat flour, (B) The pregelatinized starch comprises at least one (B-1) pregelatinized starch derived from non-glutinous rice raw material and at least one (B-2) pregelatinized starch derived from glutinous rice raw material. The mass ratio (A) / (B) of (A) non-gelatinized starch to (B) gelatinized starch is 1.7 to 2.

7. A composition for bakery products characterized in that the total mass of (A) non-gelatinized starch and (B) gelatinized starch is 10 to 35% by mass, based on the total mass of (A) non-gelatinized starch, (B) gelatinized starch, and (C) wheat flour.

3. (B-2) The bakery product composition according to claim 1 or 2, wherein the pregelatinized starch derived from glutinous rice starter raw materials consists of two or more types of starch.

4. (B) In the pregelatinized starch, the mass ratio (B-1) / (B-2) of pregelatinized starch derived from non-glutinous rice raw material to (B-2) pregelatinized starch derived from glutinous rice raw material is 0.2 to 1.5, as described in any one of claims 1 to 3.

5. (A) The non-gelatinized starch is derived from at least one raw material selected from the group consisting of tapioca and potato, and / or (B) The bakery product composition according to any one of claims 1 to 4, wherein the pregelatinized starch is derived from at least one raw material selected from the group consisting of tapioca, potato, and corn.

6. A bakery product composition according to any one of claims 1 to 5, wherein (A) non-gelatinized starch and / or (B) gelatinized starch is one or more starches selected from the group consisting of phosphate-crosslinked starch, esterified starch, etherified starch, esterified phosphate-crosslinked starch, and etherified phosphate-crosslinked starch.

7. A bakery product composition according to any one of claims 1 to 6, wherein (A) non-gelatinized starch and / or (B) gelatinized starch is etherified phosphate crosslinked starch.

8. A bakery product composition according to any one of claims 1 to 7, comprising carboxymethylcellulose and / or hydroxypropylmethylcellulose.

9. A dough for bakery products comprising the bakery product composition according to any one of claims 1 to 8.

10. A method for producing a bakery product, comprising the step of heating the dough for bakery products as described in claim 9.

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