This invention relates to a composition containing cannellini extract and fucose or additional water-soluble dietary fiber, which is to be added to food materials containing butter, flour and eggs, and then to bake the mixed material under a high temperature baking (such as at 120 to 200 DEG C) process to make the baked food. The composition of this invention is able to maintain activity of amylase inhibitor under high temperature baking conditions, such that the starch hydrolysis rate of the baked food is reduced greatly, thereby providing a baked food with satisfactory mouth feel without adding burden.本發明係關於將白腎豆萃取物與海藻糖或另添加水溶性食物纖維之組合物,添加於含有奶油、麵粉及蛋等食品材料中,經高溫烘焙(例如,120-200℃)過程製成烘焙食品。本發明之組成物可於高溫烘焙條件下,仍保持澱粉酶抑制劑的活性,使製得之烘焙食品的澱粉水解率大幅下降,成為一種可滿足口感又不增加負擔的烘焙食品。
