PROBLEM TO BE SOLVED: To provide a technique for improving range-up resistance in a bakery product which is reheated in a microwave oven and eaten. In the present technology, a range-up resistance improver for a microwave oven reheated bakery product and a range-up of a microwave oven reheated bakery product containing rice flour having a damaged starch amount of 15% by mass or more and 35% by mass or less as an active ingredient. Provide a method for improving resistance. The present technology also provides a composition for a microwave oven reheated bakery product containing 0.5 to 20% by mass of rice flour having a damaged starch content of 15% by mass or more and 35% by mass or less. Further, in this technology, a microwave oven reheated bakery product and a microwave oven reheated bakery product using rice flour containing 0.5 to 20% by mass of rice flour having a damaged starch content of 15% by mass or more and 35% by mass or less. Providing a manufacturing method for. [Selection diagram] None
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