PROBLEM TO BE SOLVED: To provide a composition for preparing fluid-like dough which is used for manufacturing a cooked food containing barley flour, in which increase in viscosity of dough to be obtained is suppressed and a satisfactory cooked food is obtained without significant restriction on blend design, and production method of a cooked food containing barley flour.SOLUTION: A composition containing barley flour and glucono delta-lactone contains barley flour at 10 to 100 mass% with respect to the total mass of grain flour, and glucono delta-lactone at 0.5 to 5 mass% with respect to the mass of barley flour, and furthermore contains sodium dihydrogen phosphate at 0.1 to 3 mass% with respect to the mass of barley flour. In a production method of a cooked food containing barley flour, fluid-like dough for a cooked food which contains a composition containing glucono delta-lactone and a barley flour containing is prepared, and the dough is cooked.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】大麦粉を含む加熱調理食品の製造に用いる流動状の生地を調製するための組成物であって、配合の設計上の大きな制限をすることなく、得られる生地の粘度の上昇を抑制し、良好な加熱調理食品が得られる組成物、及び大麦粉含有加熱調理食品の製造方法の提供。【解決手段】大麦粉及びグルコノデルタラクトンを含む組成物であって、大麦粉を穀粉の総質量の10~100質量%とグルコノデルタラクトンを、大麦粉の質量に対して0.5~5質量%とを含有し、更にリン酸二水素ナトリウムを大麦粉の質量に対し、0.1~3質量%含有する組成物。前記グルコノデルタラクトンを含む大麦粉組成物を加熱調理食品用の流動状生地を調整し、前記生地を加熱調理する大麦粉含有加熱調理食品の製造方法。【選択図】なし
