QUALITY IMPROVER OF BREAD MADE BY USING GRAIN FLOUR INCLUDING WHOLE WHEAT FLOUR AND/OR WHEAT BRAN, AND METHOD OF PRODUCING BREAD MADE BY USING GRAIN FLOUR INCLUDING WHOLE WHEAT FLOUR AND/OR WHEAT BRAN

To provide a quality improver of bread made by using grain flour including whole wheat flour and/or wheat bran that can improve deterioration in bread-making properties of the bread made by using grain flour combined with whole wheat flour and/or wheat bran, and deterioration in volume, flavor, food texture, and taste of the bread, and a method of producing bread made by using grain flour including whole wheat flour and/or wheat bran, the method using the quality improver of the bread.SOLUTION: A quality improver of bread is made by using grain flour including whole wheat flour and/or wheat bran, the quality improver containing a yeast material, hemicellulase, cellulase, and exomaltotetraohydrolase.SELECTED DRAWING: None 【課題】小麦全粒粉及び／又は小麦ふすまを混合した穀粉類を使用したパン類の製パン性の低下や、ボリューム、風味、食感、および食味の低下を改善することができる小麦全粒粉及び／又は小麦ふすまを含む穀粉類を使用したパン類の品質改良剤、前記パン類の品質改良剤を用いた小麦全粒粉及び／又は小麦ふすまを含む穀粉類を使用したパン類の製造方法を提供すること。【解決手段】酵母素材と、ヘミセルラーゼと、セルラーゼと、エキソマルトテトラオヒドロラーゼとを含む小麦全粒粉及び／又は小麦ふすまを含む穀粉類を使用したパン類の品質改良剤である。【選択図】なし