To provide a baked wheat flour food that can be prevented from aging as much as possible, a method for inhibiting the aging of a baked wheat flour food and an anti-aging agent for a baked wheat flour food.

The baked wheat flour food includes a cyclodextrin being one or more of -cyclodextrin cyclodextrin, -cyclodextrin, -cyclodextrin and a branched cyclodextrin and a thickening polysaccharide being one or more of glucomannan, glucomannan hydrolyzate, gelatin, agar, low-strength agar, carrageenan, xanthan gum, modified xanthan gum obtained by heat-treating xanthan gum, guar gum, guar gum hydrolyzate, tara gum, tara gum hydrolyzate, locust bean gum, locust bean gum hydrolyzate, gellan gum, gum arabic, pectin, alginic acid, alginate, alginate hydrolyzate and alginic acid ester.