Provided is a technique for improving the quality in the field of noodles or in the field of bakery products. Sugar containing 40 mass perent or more of one or more sugars selected from sugar having glucose as a constituent sugar and having a degree of polymerization of 26 g/cm 6, and reducing sugars thereof per solid content: 0.03 10 parts by mass per 100 parts by mass of the total of grain flours and starches used for food; processed starch: A plant-derived egg protein, One or more proteins selected from milk-derived proteins: 0.01 to 50 parts by mass relative to 100 parts by mass of the total of grain flour and starches used for food; and thickening polysaccharides: 0.005 to 1.2 parts by mass relative to 100 parts by mass of the total of grain flour and starches used for food; and powder malt having the following characteristics (a)...

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