IT IS TO PROVIDE A BAKERY PRODUCT THAT IS EXCELLENT IN MOCHI-LIKE TEXTURE HAVING “SOFT TEXTURE” AND “MOCHI-LIKE TEXTURE” WITH “CHEWY TEXTURE” AND “ELASTIC TEXTURE”, AND A METHOD FOR PRODUCING THE SAME. TO SOLVE THE OBJECT, A STARCHY RAW MATERIAL FOR USE IN BAKERY PRODUCT PRODUCTION, WHEREIN THE STARCHY RAW MATERIAL CONTAINS 0.5 TO 100 PARTS BY MASS OF A WAXY TAPIOCA STARCH AND/OR A MODIFIED WAXY TAPIOCA STARCH WITH RESPECT TO 100 PARTS BY MASS OF THE STARCHY RAW MATERIAL IS USED TO PRODUCE A BAKERY PRODUCT AND TO PROVIDE A BAKERY PRODUCE HAVING “SOFT TEXTURE” AND “MOCHI-LIKE TEXTURE” WITH “CHEWY TEXTURE” AND “ELASTIC TEXTURE”.
