PROBLEM TO BE SOLVED: To provide a bread crumb providing a fried foods less in oil absorption amount when fried by oil and having crunchy and crispy texture, especially fried product without deteriorating crunchy and crispy texture even when warming by a microwave oven again.SOLUTION: There is provided a bread crumb having oil absorption rate of 6.8% or less, bulk density after frying of the bread crumb of 0.37 g/cm3 or less and compressive elasticity modulus of 30 to 60 N. There is provided a bread crumb having an approximate spindle shape. There is provided a bread crumb using at least wheat flour and phosphoric acid crosslinked starch as bread dough raw material. There is provided a bread crumb having the blended amount of the phosphoric acid crosslinked starch in the raw material of 10 to 30 mass% based on total amount of the wheat flour and the phosphoric acid starch.SELECTED DRAWING: Figure 3COPYRIGHT: (C)2017,JPO&INPIT【課題】油で揚げたときに吸油量が少なく、かつカリカリとしたクリスピーな食感を有するフライ食品が得られるパン粉を提供する。特に、電子レンジで再度温めた場合においてもカリカリとしたクリスピーな食感は損なわれないフライ商品の提供。【解決手段】吸油率が6.8%以下であり、パン粉の油ちょう後の嵩密度が0.37g/cm3以下であり、且つ、圧縮弾性率が30~60Nであるパン粉。パン粉の形状が、略紡錘形状であるパン粉。少なくとも小麦粉と燐酸架橋澱粉をパン生地原料として用いたパン粉。燐酸架橋澱粉の配合量が原料中の小麦粉と燐酸澱粉の合計量に対し10~30質量%である、パン粉。【選択図】図3
