Abstract: An object of the present invention is to provide a bakery product which has a soft and moist texture, sweetly dissolves in the mouth, has a favorable flavor, and is well risen and a method of producing the same. Another object of the present invention is to provide a method of producing the same. By using raw material flour obtained by blending a rare sugar-containing isomerized sugar syrup or a rare sugar in wheat flour as a main raw material in the production of a bakery product, a bakery product to which softness, moistness, and a property of sweetly dissolving in the mouth is imparted is produced.

Abstract: The present invention provides a method of improving quality of bread containing a swelling-controlled starch, comprising replacing 20-70% of wheat flour with a wheat flour substitute, wherein said wheat flour substitute comprises a swelling-controlled starch and a swelling-control free starch.

Abstract: There is provided a water-soluble dietary fiber-containing composition for bread-making, comprising a homogeneous mixture of a water-soluble dietary fiber material, and an fats and oils, wherein the water-soluble dietary fiber material comprises not less than 85% by mass of a dietary fiber, wherein the water-soluble dietary fiber-containing composition for bread-making comprises 20 to 100 parts by mass of the fats and oils relative to 100 parts by mass of the water-soluble dietary fiber material is provided. Also, there is provided a bread fortified with a water-soluble dietary fiber, produced by using this composition; and a method for producing the bread fortified with a water-soluble dietary fiber comprising adding this composition in a kneading step in a bread-making process.

Abstract: The present invention provides a wheat flour substitute for bakery foods comprising swelling-controlled starch and swelling-control free starch and a bakery food produced using cereal flour comprising raw wheat flour, 10 to 100% of which is replaced with a wheat flour substitute for bakery foods comprising swelling-controlled starch and swelling-control free starch. The wheat flour substitute for bakery foods permits the improvement of the bread-making ability of dough, and the palatability, and the taste and texture of the resulting bakery foods.