Improving quality of flour-baked compositions

摘要

The present invention provides a composition for the improvement of the quality of a flour-baked composition such as bread and sponge cake, which comprises, (a) 0.005 to 2 parts by weight of a cereal protein partial decomposition product having a weight average molecular weight (Mw) of about 5,000 to about 90,000, and (b) 1 to 1,500 units of at least one enzyme selected from an amylase, a lipase, and ascorbate oxidase. The present invention also provides the method for improving the quality of a flour-baked composition, quality improved dough using the same, and quality improved baked composition using the same.