Problem to be solved: to provide a new application of branching enzyme in dough or dough heating food.Solution for improving storage resistance of dough steamed foods under heating and humidification, using a branched enzyme as an effective ingredient, improving the skin resistance of the dough heating food, and improving the mechanical resistance of the dough, and the method for producing the dough using the same, the method for producing the dough heated food and the method of manufacturing the dough steamed food. According to the present invention, it is possible to contribute to the improvement of the product value and the productivity.Diagram【課題】 ドウまたはドウ加熱食品における分枝酵素の新規用途を提供する。【解決手段】 分枝酵素を有効成分とする、ドウ蒸製食品の加温加湿下での保存耐性向上剤、ドウ加熱食品の肌理改善剤およびドウの機械耐性向上剤、ならびにこれを用いるドウの製造方法、ドウ加熱食品の製造方法およびドウ蒸製食品の製造方法。本発明によれば、ドウまたはこれを用いる食品の製造にあたり、製品価値の向上や生産性の向上に寄与することができる。【選択図】 図２
