Abstract: A quality improver for producing bread, comprising at least one component (i) selected from malt, rice fermentation product, and wheat fermentation product and (ii) biotin. Preferably it further contains mevalonolactone and/or mevalonic acid or a lactic acid fermentation product of soy bean. A seed dough is obtained by kneading cereal powder, yeast, and the quality improver for producing bread and subjecting the mixture to primary fermentation. The bread has a sufficient volume, a good shape, a soft feeling upon eating, a good flavor (fragrance and taste), excellent storage stability and contains vitamins, proteins and minerals abundantly. The seed dough containing the quality improver can be circulated.

Abstract: A fermentation product of sesame with antioxidative properties is provided. This product is useful for use as a food. The fermented sesame is produced by digesting crushed raw whole seed sesame with an enzyme derived from Rhizopus oligosporus, followed by lactic acid fermentation.

Abstract: There is provided a process for preparing iron enriched food products by hydrolyzing pulverized soybean, pulverized carrot or a mixture of the two with saccharide-decomposing enzyme and cultivating yeast in said hydrolyzate in the presence of an iron compound. The food products produced by the process not only contain iron in readily absorbable and adverse reaction-free form but also are rich in nutritive elements derived from soybean and carrot so that they are very useful as meal for patients.