PROBLEM TO BE SOLVED: To provide a cereal skin process product, when being used for a bakery dough, the secondary processing suitability of the bakery dough is satisfactory, also the bulking of the bakery product to be obtained is sufficient, and appearance, texture and flavor are satisfactory.SOLUTION: Provided is a cereal skin processed product in which α-amylase potency is 150 mU/g or lower, neutral protease potency is below 20 U/g and L value is 31 or higher. Also provided is a method for producing the cereal skin processed product including a heat treatment step where the product temperature of a cereal skin is controlled to 100 to 150°C by dry heat treatment, thereafter water is scattered by 10 to 40 pts.mass to 100 pts.mass of the cereal skin, and the product temperature of the cereal skin is retained in the range of 90 to 150°C for 3 min or more. Also, provided are a method for producing a bakery product including the blending of the cereal skin product, a bakery product including the cereal skin processed product, and mixed powder for a bakery product including the cereal skin processed product.SELECTED DRAWING: None【課題】ベーカリー生地に使用したときにベーカリー生地の二次加工適性が良好であり、且つ、得られるベーカリー製品の膨化が十分で、外観や食感、風味が良好な穀物外皮加工品を提供すること。【解決手段】 α－アミラーゼ力価が１５０ｍＵ／ｇ以下であり、中性プロテアーゼ力価が２０Ｕ／ｇ未満であり、Ｌ値が３１以上である、穀物外皮加工品；乾熱処理により穀物外皮の品温を１００～１５０℃とした後、穀物外皮１００質量部に対して１０～４０質量部の水を散水し、前記穀物外皮の品温を９０～１５０℃の範囲で３分以上維持する熱処理工程を含む、穀物外皮加工品の製造方法；前記穀物外皮加工品を配合することを含むベーカリー製品の製造方法；前記穀物外皮加工品を含むベーカリー製品；及び前記穀物外皮加工品を含むベーカリー製品用ミックス粉を提供する。【選択図】なし
