| 摘要 |
[Problem] To provide a highly safe preparation, method and the like whereby the qualities of at least one product selected from among breads, confectioneries, doughnuts, pies and Chinese dumpling skins can be easily and effectively improved. [Solution] A quality improving agent which comprises, as active ingredients, glycine and a pentose and/or a hexose. By kneading the quality improving agent into a dough, at least one quality improving effect can be exerted on at least one product selected from among breads, confectioneries, doughnuts, pies and Chinese dumpling skins, said quality improving effect being selected from, in particular: imparting a baked and/or fried brown color and promoting browning; shortening the baking and/or frying time; lowering the baking and/or frying temperature; reducing moisture loss in the baking and/or frying step and improving the texture; preventing skin-peeling and cracking in baked frozen breads or parbaked frozen products; and thinning the crust film of baked breads and thus improving the texture and increasing the crumb ratio. |
