Improving quality of flour-baked compositions

This invention relates to a composition for improving the quality of the flour-baked composition (hereinafter also referred to as "quality improver"), the dough composition using the same, a flour-baked composition using the same, a process for producing the flour-baked composition, a method for improving the quality of the flour-baked composition. More particularly, it relates to a food hygienically safe quality improver for a flour-baked composition, such as bread and sponge cake, having sustainable improved texture and taste by use of a safe quality improver, a dough composition using the same, and a process for making the flour-baked composition. The present invention provides a composition for the improvement of the quality of a flour-baked composition such as bread and sponge cake, which comprises, (a) 0.005 to 2 parts by weight of a cereal protein partial decomposition product having a weight average molecular weight (Mw) of about 5,000 to about 90,000, and (b) 1 to 1,500 units of at least one enzyme selected from an amylase, a lipase, and ascorbate oxidase. The present invention also provides the method for improving the quality of a flour-baked composition, quality improved dough using the same, and quality improved baked composition using the same.