An object of the present invention is to obtain a physical property improving agent for improving various physical properties of wheat-based foods such as breads, wheat flour baked confectionery and noodles. By using a water-soluble pea polysaccharide, it is possible to obtain an effect of improving physical properties in wheat-based foods such as breads, baked wheat flour confectionery and noodles. In breads and wheat flour baked confectionery, the change in texture associated with aging of starch is suppressed, workability is improved by improving the spreadability of the dough, and the volume after baking is increased, and the crispness and melting feeling in the mouth is also achieved. Good texture can be obtained. In addition, in noodles, aging can be suppressed when steamed noodles are stored at room temperature or refrigerated. [Selection figure] None【課題】 本発明では、パン類，小麦粉焼成菓子，麺類等の小麦主体食品において、種々の物性の改良にかかる物性改良剤を得ることを課題とした。【解決手段】 水溶性エンドウ多糖類を用いることでパン類，小麦粉焼成菓子，麺類等の小麦主体食品において、物性改良効果を得ることができる。パン類，小麦粉焼成菓子においては、澱粉の老化に伴う食感の変化を抑えるとともに、生地の展延性の改善により作業性を向上し、更に、焼成後の体積を増大させ、且つ歯切れ，口溶け感が良好な食感が得られる。また、麺類においては、蒸煮した麺類を室温乃至冷蔵保存した際の老化を抑えることができる。【選択図】なし
