PROBLEM TO BE SOLVED: To provide a starch composition for a rice cracker capable of obtaining the same texture as that using an unmodified potato starch, while using a modified potato starch as a main material, and to provide a production method of a rice cracker using the same.SOLUTION: A starch composition for a rice cracker comprises a starch containing a potato starch and a waxy potato starch. The potato starch is at least one kind of a modified potato starch between an esterified potato starch and an etherified potato starch. In the starch composition, 40 to 98 mass% of the potato starch is included when the total of the potato starch and waxy potato starch is 100 mass%. A production method of a rice cracker includes a baking step of heating dough using the starch composition for the rice cracker under pressure.COPYRIGHT: (C)2015,JPO&INPIT【課題】加工馬鈴薯澱粉を主原料として用いながら、非加工馬鈴薯澱粉を用いたものと同等の食感を得ることができる煎餅用澱粉組成物及びこれを用いた煎餅の製造方法を提供する。【解決手段】本煎餅用澱粉組成物は、澱粉を含み、その澱粉は、馬鈴薯澱粉とワキシーポテト澱粉とを含み、このうち馬鈴薯澱粉は、エステル化馬鈴薯澱粉及びエ-テル化馬鈴薯澱粉のうちの少なくとも1種の加工馬鈴薯澱粉であり、馬鈴薯澱粉とワキシーポテト澱粉との合計を100質量%とした場合に、馬鈴薯澱粉が40質量%以上98質量%以下である。本方法は、本煎餅用澱粉組成物を用いた生地を加圧下で加熱する焼成工程を備える。【選択図】図1
