PROBLEM TO BE SOLVED: To provide a food quality improver containing a wheat protein decomposition product whose foaming property is improved.;SOLUTION: A food quality improver containing a wheat protein decomposition product is disclosed, and the wheat protein decomposition product has an area ratio (A/B) of a high molecular weight region (A) to a low molecular weight region (B) with a molecular weight of 17,000 as a boundary in a chromatogram curve within a molecular weight range of 1,355 to 66,338 obtained by measurement of molecular weight distribution based on weight average molecular weight (Mw) by high performance liquid chromatography (HPLC) using a gel filtration carrier, of 0.25 to 0.5. Using said food quality improver, for example, the quality such as eat-texture and appearance of a food produced through stirring can be improved.;SELECTED DRAWING: None;COPYRIGHT: (C)2018,JPO&INPIT
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