abstract |
The present invention relates to a composition for a bakery food having a chewy texture and a method for producing a bakery food using the same. More specifically, the composition for the bakery food comprising 50 to 80% by weight of β-starch, 6 to 25% by weight of α-starch, 7 to 30% by weight of wheat flour, and 7 to 20% by weight of sugar. The present invention relates to bakery foods, such as bread, cake, and biscuits, and a method of manufacturing the same. |