Abstract: A pizza dough having good stretchability and workability and a crispy texture after baking without performing a retardation step for resting the dough prior to spreading is described. In producing the pizza dough, the stretchability of the same is improved by adding a water-soluble soybean polysaccharide, so the dough can be spread in a thin and uniform manner without performing a retardation step. In addition, it is possible to provide a pizza having good melt-in-the-mouth and crispy texture. The amount of the water-soluble soybean polysaccharide added is preferably 0.05 to 5 wt %, and more preferably 0.1 to 3 wt %, relative to the weight of the flour.

Abstract: The present invention addresses the problem of devising an effective production method whereby the volume of Danishes is increased and the texture of Danishes is improved. The present invention can make Danishes, of which the volume after being baked is increased and which have a flaky and smooth texture, by adding a water-soluble soybean polysaccharide and an ascorbic acid. Moreover, the present invention improves the effect of inhibiting damages caused by freezing and the deterioration of quality during frozen storage. Preferably, the additive amount of the water-soluble soybean polysaccharide is between 0.05 and 5 weight % relative to flour, and the additive amount of the ascorbic acid is between 0.1 and 200 ppm relative to the flour. An even more prominent effect is exerted by freezing the Danish dough after proofing.

Abstract: It is intended to obtain a food material which contains a mannooligosaccharide and can be used in a wide range of application by a simple method. A mannooligosaccharide-containing food composition is obtained by taking endosperms out of coconut fruits, subjecting slurry obtained by grinding the endosperms to solid-liquid separation thereby to obtain a solid, defatting the obtained solid until the oil and fat content becomes 1% by weight or less, and performing a treatment so as to hydrolyze mannan contained in the defatted solid, or in the case where the defatting treatment is not performed, allowing a mannan-degrading enzyme which does not substantially have a lipase activity to act on the solid.