DOUGH IMPROVER FOR WHEAT PRODUCT, DOUGH AND WHEAT FLOUR PRODUCT

摘要

PROBLEM TO BE SOLVED: To obtain both a dough for a baked wheat flour food rich in voluminous feeling and softness and having satisfiable texture, flavor and baked color after baking and a long retrogradation time and an improver for producing the dough for baking. SOLUTION: This improver for the dough for the wheat flour product comprises at least an acerola fruit or its treated material. The wheat flour mix or dough comprises the improver. The wheat flour product is produced by using the improver, wheat flour mix or dough.