[Object] To provide a method for improving the quality of at least one member selected from breads, noodles, and confectioneries so that a soft texture (softness) and a moist texture (a moisture retaining property) are imparted, and the member is less susceptible to retrograding or aging even after the elapse of a certain period of time after production (retrogradation or aging is suppressed or prevented), and also to provide an agent to be used in the method. [Means for Resolution] A soft texture (softness) and a moist texture (a moisture retaining property) can be imparted to at least one member selected from breads, noodles, and confectioneries and retrograding or aging during storage after production can be suppressed or prevented by producing said member with the addition of four ingredients: a processed product of a seaweed belonging to the family Lessoniaceae of the order Laminariales; α-amylase; β-amylase; and a partially gelatinized starch to wheat flour and/or rice flour to be used as a main raw material.
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