QUALITY IMPROVING AGENT FOR CONFECTIONERY AND BAKERY AND METHOD FOR PRODUCING CONFECTION AND BREAD

摘要

PROBLEM TO BE SOLVED: To provide a quality improving agent for confectionery and bakery, giving cake or bread having moist palatability meltable in the palate and excellent appearance such as voluminousness, resistant to the aging in preservation without deteriorating the palatability of the cake or bread and meeting the requirement for establishing a quality improving agent for confectionery and bakery usable as a substitute for a chemically synthesized agent and provide a method for producing cake or bread by adding the quality improving agent. SOLUTION: The problem is solved by adding egg yolk or whole egg treated with a protease.