| 摘要 |
A cohesiveness-improving agent for bread or other grain flour puffed food products, said cohesiveness-improving agent containing a branching enzyme as an active ingredient. According to one embodiment, the cohesiveness-improving agent further includes at least one component selected from the group consisting of α-amylase, maltogenic amylase, glucan 1,4-α-maltotriohydrolase, glucan 1,4-α-maltotetraohydrolase, phospholipase, galactolipase, an emulsifier, an oligosaccharide, and a sugar alcohol. A chewiness-preventing agent, a melt in the mouth property-improving agent, a swallowability-improving agent, and a caving-preventing agent which contain the branching enzyme as an active ingredient are also disclosed. This cohesiveness-improving agent is capable of improving qualities such as low cohesiveness in bread or other grain flour puffed food products. |
