To obtain a wheat flour-containing food which can improve its 'powdery' texture after heated with a microwave oven, has a moist texture, improves palatability, and is suitable for bread, and the like, by adding a specific aliphatic monocarboxylic acid in a prescribed amount.

This wheat flour-containing food suitable for being heated with a microwave oven is obtained by adding a 2 to 18C aliphatic monocarboxylic acid such as caprylic acid to wheat flour of raw material in an amount of ≥0.1 ppm, preferably 1 to 10 ppm, based on the wheat flour. The aliphatic monocarboxylic acid is preferably a saturated aliphatic monocarboxylic acid having the even number of carbon atoms and a 18C unsaturated aliphatic monocarboxylic acid among the 2 to 18C aliphatic monocarboxylic acids. The wheat flour of raw material is contained in an amount of 1 to 90 wt.% based on the wheat flour-containing food. The wheat- containing food is preferably frozen, and the food is further preferably bread.