To provide the subject method intended to obtain glutenous wheat flour having a condition suitable for gluten stabilization and food to be processed, with a simple technique, in a short period and at low cost.

This method comprises giving a positive or negative electric charge of static electricity to wheat flour for producing food requiring low or high condition each in the viscosity, fluidity and air specific gravity thereof, in a wheat flour aqueous solution, or kneadingly mixed condition mixed with an appropriate amount of water, thereby activating the wheat flour and both oxygen and nitrogen around the wheat flour and modifying gluten's physical properties so as to be made either difficult or easy in elution in the above- mentioned wheat flour condition, and also early stabilizing the glutenousness of the wheat flour.