PROBLEM TO BE SOLVED: To provide a novel means that improves the food taste and food texture of processed wheat food, including bakery food products such as bread, and that is suitable also for large scale production.SOLUTION: Provided is a method for producing processed wheat food comprising: a kneading step of kneading a dough material containing grain flour, water and sugars to produce a dough, the grain flour comprising wheat flour obtained by milling the harvest of wheat that is deficient in enzymatic activity of at least any two of GBSSI-A1, GBSSI-B1 and GBSSI-D1, as well as that is deficient in enzymatic activity of any two of SSIIa-A1, SSIIa-B1 and SSIIa-D1, and sugars being included at an amount of 0% to 2% to the grain flour and a warming step of warming the dough at a temperature of 28°C to 50°C for 20 minutes to 120 minutes. According to the invention, by using the wheat flour derived from the wheat comprising a particular enzymatic deficiency pattern and warming the dough after kneading under a mild warming condition, such as a baking oven in the conventional bread production method, the maltose content in dough can be significantly enhanced.
