Provided is a quality-improving agent for noodles used by being attached to the surface of a noodle string, the quality-improving agent for noodles being excellent in improving effects on the loosening properties of the noodle string, and having little influence on texture. A quality-improving agent for noodles comprising (a) a beta-amylase and (b) a glycerin fatty acid ester and/or propylene glycol fatty acid ester. None

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