To obtain a quality improver for breadmaking, enabling the extensibility of dough in breadmaking to be improved, capable of imparting bread excellent in its baked shape, texture and flavor, and difficultly causing aging by including a specific ingredient such as malt together with biotin.

The objective improver is obtained by including (A) at least one kind of ingredients selected from malt, fermented rice and fermented barley (and/or wheat) and (B) biotin added to the ingredient A preferably in an amount of ≥0.1 pts.wt. based on 100 pts.wt. of the dry weight of the ingredient A. The improver more preferably contains (C) mevalonolactone and/or mevalonic acid and (D) a product obtained by the lactic acid fermentation of soybeans. It is preferable to include mevalonolactone in an amount of ≥0.1 pts.wt. based on 100 pts.wt. of the dry weight of the ingredient A and to include the ingredient D in an amount of 10-100 pts.wt. based on 100 pts.wt. of the dry weight of the ingredient A.