Dough is prepared using wheat protein, a thickening stabilizer and wheat and/or rice brans. The food contains only tiny quantities of carbohydrates that adhere to the wheat or rice brans. When fiber powder, preferably citrus fiber, is added to the recipe, the water absorption and retention of dough made from this food material improves. Moreover, addition of lactic acid ferment helps the enzyme produced by microorganisms act on the dough to improve the extensibility and strengthen the net structure by gluten. Furthermore, because the protein of gluten is degraded into peptides, or amino acids, umami is improved.
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