To inexpensively and stably provide an almond poodle substitute, to provide a dough improver to which is applied the property improving function of bakery dough owened by an almond poodle and to provide a bakery obtained by adding the dough improver to a bakery dough and baking the dough.

The dough improver includes breadcrumb, soybean curd refuse and an oil as essential components and is obtained by mixing them and making the mixture into a dried powder. If necessary, the dough improver includes a taste raw material, a flavor, coloring matter and an emulsion stabilizer. An oil, powder sugar and an almond flavor are used to give an almond poodle substitute. The dough improver is added to any cake or bread dough and heated to give bakeries such as various cakes and breads having excellent loosening in the mouth, soft feeling, moist feeling, and good flavor.