The processed starch for bakery foods according to the present invention is hydroxypropylated and has a gelatinization peak temperature of 56-63°C and a gelatinization energy of 3.5-7.0 J/g. In the processed starch, the substitution degree of hydroxypropyl group is preferably 0.13-0.18. The processed starch for bakery foods according to the present invention is preferably phosphoric acid crosslinked and preferably made from tapioca starch. The mix for bakery foods according to the present invention comprises the processed starch for bakery foods according to the present invention optionally together with wheat flour and an enzyme.
