PROBLEM TO BE SOLVED: To provide a vegetable-filled wheat base food product in which vegetable odor is reduced, and also, expansibility, elasticity or water retention is improved, and a method for producing the same.SOLUTION: Provided is a method for producing a vegetable-filled wheat base food product in which vegetable odor is reduced, and also, expandability, elasticity or water retention is improved compared with the reference containing an un-fermented vegetable, including a process where a vegetable fermentation product obtained by fermenting the pulverized product or ground product of a vegetable using a lactic acid bacterium including an Enterococcus lactic acid bacterium, a Pediococcus lactic acid bacterium or their mixture is mixed into a dough including wheat base grain flour to produce a vegetable-filled base food product.SELECTED DRAWING: Figure 1
