To provide a quality improver for bakery food which has effects for improving handleability of dough, and quality-improving effects such as increase of a volume, improvement of touch feeling and texture, and improvement of melt-in-the-mouth, and is usable as a substitute for an additive such as a yeast food or an emulsifier, and to provide the bakery food containing the quality improver.
The quality improver for the bakery food contains, as an active ingredient, a water-soluble fraction obtained by fermenting defatted rice bran by using lactic bacteria, and treating the fermented product with a polysaccharide-splitting enzyme. The lactic bacterium is preferably Enterococcus sp-L3 (FERM AP-21703), and the polysaccharide-splitting enzyme is preferably hemicellulase.
AKAO MASAHIRO
KIKKO RYUICHI
