To provide an additive for bread, a cereal flour composition for bread, and a method for producing bread, capable of producing hot water dough bread more excellent in sticky feeling and moist feeling than those of publicly known bread, and further, an additive for confectioneries, a cereal flour additive and a cereal flour composition for confectioneries, and a method for producing confectioneries such as a cake, capable of producing the confectioneries such as a cake, having a more excellent commercial value than that of publicly known confectionery such as a cake and excellent in moist feeling.
This additive for bread or confectioneries includes (a) pregelatinized rice flour and (b) a pregelatinized starch of at least one of starch selected from the group consisting of corn starch, tapioca starch, wheat starch, and potato starch in a ratio of ((a) the pregelatinized rice flour)/((b) the pregelatinized starch)=(2/1) to (20/1) (weight ratio). The cereal flour composition for bread or confectioneries contains 10 to 30 pts.wt. of ((the pregelatinized rice flour)+(the pregelatinized starch)) in a ratio of ((a) the pregelatinized rice flour)/((b) the pregelatinized starch)=(2/1) to (20/1) (weight ratio) and 70 to 90 pts.wt. of (c) raw material cereal flour.
| JP2005323536A | 2005-11-24 | |||
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