| abstract |
(57) To provide a method and a composition for improving the loosening of cooked cereal processed foods. A method for improving loosening of a cereal cooked food comprising cooking a cereal uncooked food to obtain a cereal cooked food, and a glucan being cooked. The cereal food or the cooked food to obtain a cereal loosening improved food, wherein the glucan has a weight average molecular weight of 30, 000-39,000, 41,000-300,000 Or glucan which is 350,000-1,000,000, DE 1-1.9, 5.1-9.9 or 12.1 -15 glucans and at least one of glucans having a molecular weight of 800,000 or less and having a cyclic structure. |