A food property improving agent that comprises one or more kinds of organic acids selected from acetic acid, fumaric acid and succinic acid in a total amount of 0.5 to 5 mass% and 0.5 to 15 mass% of dextran. According to the present invention, a food property improving agent, whereby the properties of a food, in particular, bread can be improved to give a moist texture, resistance to the formation of lumps and suppressed stickiness in the mouth, and a food with improved properties can be provided.
