To obtain a breadmaking improver capable of improving the extensibility and processability of dough and capable of imparting bread of product value which is excellent in its outside appearance, internal phase, flavor and texture by including specific ingredients such as glucose oxidase and α-amylase.
The objective improver is obtained by including at least glucose oxidase, α-amylase, L-cystine, glucoamylase and catalase. The amounts included of glucose oxidase, α-amylase, L-cystine, glucoamylase and catalase are preferably 1-200 units, 1-500 units, 10-1000 ppm, 1-100 units and 1-1000 units, respectively based on 1 kg flour and are especially preferably 5-80 units, 50-350 units, 20-60 ppm, 5-50 units and 50-350 units respectively based on 1 kg flour.
FUKUHARA HIDEYO
UEDA TETSUO
