An approach is described for improving the melt-in-the-mouth properties of a bakery product using rice as a raw material. When a water-soluble soybean polysaccharide is added to the bakery product, a gummy texture is minimized and the melt-in-the-mouth properties of the bakery product are improved while the innate sensation of springiness is maintained. Excessive dryness caused by storage over time can also be minimized.

You do not currently have access to this content.