A cohesiveness-improving agent for bread and other grain flour puffed food products, comprising branching enzyme as an active component. In one embodiment, the cohesiveness-improving agent further includes at least one selected from the group consisting of ±-amylase, maltogenic amylase, glucan 1,4-±-maltotriohydrolase, glucan 1,4-±-maltotetraohydrolase, phospholipase, galactolipase, emulsifier, oligosaccharide, and sugar alcohol. A stickiness-preventing agent, a meltability-improving agent, a swallowability-improving agent, and a caving-preventing agent, which contains branching enzyme as an active component. According to the cohesiveness-improving agent of the present invention, it is possible to improve the quality, such as reducing the cohesiveness, for bread and other grain flour puffed food products.
