PURPOSE: To obtain the title stock favorable when baked, soft in palatability, excellent in water retainability and conjugation, thus useful as food dough, etc., by adding at least specified level of an emulsifier to starch, etc., followed by high-temperature and high-pressure treatment with an extruder.

CONSTITUTION: Starch such as potato starch, grain powder such as wheat flour containing starch, or a mixture thereof is incorporated with ≥3wt.% of an emulsifier such as a sugar ester or fatty acid monoglyceride, and the mixture is put to high-temperature and high-pressure treatment using an extruder kept at e.g. 80-120°C, thus obtaining the objective food stock. Wheat flour is formulated with 3-15wt.% of the present stock and ≥4wt.% of fatty oil followed by kneading, fermentation and then baking to obtain bread; or, using the present stock, fried foods, fish-paste products such as boiled fish paste, or meat sausage can be obtained.