PROBLEM TO BE SOLVED: To provide a method or the like for providing crouton applicable to various soups or salad, having suitable flavor and texture as a topping of floating body of the soups or salad and hardly being affected on texture by moisture or the like or the soups or salad even after elapse of time.SOLUTION: There is provided a texture improvement method of crouton not only good in flavor, but also having enhanced hardness or crispy feeling and hardly being affected on texture due to moisture or the like from various soups or salad even after elapse of time by blending onion dried powder during mixing bread dough or raw material during manufacturing the crouton and a manufacturing method of crouton with improved texture. There is provided a method for improving texture of crouton of cubic like shape with 10 to 20 mm square by blending onion dried powder of 0.1 to 5 wt.%.SELECTED DRAWING: None【課題】スープの浮き身やサラダのトッピングとして風香味及び食感が好適であり、時間が経ってもスープやサラダの水分等による食感への影響を受けにくい、各種スープやサラダ類に適用可能なクルトンを得るための方法等の提供。【解決手段】タマネギ乾燥粉末をクルトン製造時のパン生地や原料混合時に配合することで、風香味が良いだけでなく、硬さやカリカリ感が向上し、時間が経っても各種スープやサラダ類からの水分等による食感への影響を受けにくい、クルトンの食感改善方法、及び食感が改善されたクルトンの製造方法。タマネギ乾燥粉末を０．１～５重量％配合する、１０～２０ｍｍ角の立方体様形状のクルトンの食感を改善する方法。【選択図】なし
