Bakery product with excellent slicability and method for producing same

The present invention addresses the problem of providing a bakery product that has a favorable waxy texture and softness and excellent slicability (a mechanical property suitable for slicing) in the case of processing the bakery product. To solve this problem, a bakery product, which has a waxy texture, softness and excellent slicability imparted thereto, is produced by, in starchy starting materials to be used in the production of the bakery product, blending 1-20 parts by mass of waxy tapioca starch and/or a processed waxy tapioca starch and 1-20 parts by mass of a non-waxy phosphoric acid crosslinked starch relative to 100 parts by mass of the starchy starting materials. 本发明的课题在于，提供种具有优异的黏糯口感和柔软口感，且烘焙制品加工时的切片适应性(针对切片而言的机械特性)优异的烘焙制品。为了解决该课题，通过在烘焙制品的制作所用的淀粉质原料中，使用在该淀粉质原料100质量份中配混了糯种木薯淀粉和/或加工糯种木薯淀粉1～20质量份、和非糯种磷酸交联淀粉1～20质量份的淀粉质原料制作烘焙制品，来制作赋予了黏糯口感及柔软感和切片适应性的烘焙制品。