QUALITY IMPROVER FOR CONFECTIONERY OR BAKING

摘要

PROBLEM TO BE SOLVED: To obtain a confectionery or a bread providing a puffy texture and a good feeling on the tongue and good meltability in the mouth in the case of steamed confectioneries, a crispy and firm texture with the soft interior and good meltability in the mouth in the case of baked confectioneries, a puffy and moist texture without drying up crisp in the case of cakes and a short surface, and a soft texture with good meltability in the mouth and excellent appearance such as a voluminous feeling in the case of breads without deteriorating a taste. SOLUTION: This quality improver for confectionery or baking comprises a powdery protein material finely powdered and added.