To provide a quality improvement agent for improving texture of burned confectionery, and easily improving without changing a composition of basic dough or reducing flavor and only by blending foods high in safety which is available at low price to the dough without using a specific mechanical tools, and an improvement method of texture.SOLUTION: There is provided a quality improvement agent of burned confectionery, containing a yeast enzyme decomposition product. There is provided a quality improvement agent of burned confectionery, in which the yeast enzyme decomposition product is one through a self-digestion process and/or an enzyme reaction process of yeast. There is provided a quality improvement method of burned confectionery, including containing the quality improvement agent to dough before burning.SELECTED DRAWING: None【課題】クッキー、ビスケットなどの焼菓子の食感を改良する方法であって、基本的な生地の組成を変えたり風味を低下させたりすることなく、また特別な機械器具を使わずに、安価に入手できる安全性の高い食品を生地に配合するだけで簡単に食感が改良できる品質改良剤、及び食感の改良方法の提供。【解決手段】酵母酵素分解物を含む、焼菓子の品質改良剤。酵母酵素分解物が、酵母の自己消化工程及び／又は酵素反応工程を経たものである、該品質改良剤。該品質改良剤を焼成前の生地に含有させることを含む、焼菓子の品質改良方法。【選択図】なし
