Ny fremgangsmåde til fremstilling af hvedelevnedsmiddelprodukt med forbedret kvalitet og holdbarhed

摘要

A method for producing a food product of wheat includes the step of adding an enzyme having activity for transferring sugar to lipid to raw material of the food product of wheat, where the food product of wheat produced by the method maintains its freshness for a longer period of time than a food product of wheat produced by a method including no step of adding the enzyme to the material.