PURPOSE: To improve the preservation quality and nutritive value of a processed wheat flour food at the same time, by using an additive for the processed wheat flour food containing a fermented whey as an active constituent.

CONSTITUTION: A fermented whey is contained in an additive for a processed wheat flour food as an active constituent. The additive is used in an amount of 0.1W10pts.wt. dried fermented whey flour based on 100pts.wt. wheat flour. As a result, not only the preservation quality of the processed wheat flour food but also the nutritive value thereof is improved. If the fermented whey is used by itself, the processability and taste are sometimes deteriorated. However, the use of a vegetable protein, e.g. defatted soybean flour, together provides prevention of at least the deterioration in processability and taste. In some cases, they can be rather improved. When the additive is used in bread, it can be used as a substitute for the conventional skimmilk powder and the baking color and flavor can be improved.