PROBLEM TO BE SOLVED: To provide a method for improving texture of pastries which allows obtaining a texture that is crunchy, smooth, and crispy.SOLUTION: Adding water-soluble soybean polysaccharide enables producing pastries which have a good, crunchy, smooth, crispy and flaky texture. Preferably, the blending quantity of the water-soluble soybean polysaccharide is in an amount of 0.05 pt.wt. and more to 5 pt.wt. or less in solid contents relative to 100 pt.wt of flour. The pastries include Danish pastries, croissants, and pies.
