Bread quality improver, bread manufacturing method and bread quality improvement method

摘要

PROBLEM TO BE SOLVED: To effectively prevent caving and bending even when using wheat flour having a low or weak protein content, increasing the amount of water added, increasing the amount of fats and oils to make a rich mixture, or using a water roux. To provide a quality improver for breads, a method for producing breads, and a method for improving the quality of breads, which can obtain breads having excellent volume and appearance and good texture. A quality improving agent for breads containing α-glucosyltransferase and hemicellulase, and a method for producing breads and a method for improving the quality of breads using the quality improving agent for breads. [Selection diagram] None