To prevent dissolution of a fat-soluble taste ingredient and fat-soluble flavor ingredient which occurs when oil absorption amount of dough is large, or bursting, or the like, of dough of a fried food having inclusion caused by lowering of dough strengths by reducing the oil absorption amount of dough of fried food, improving taste, flavor and texture and making calorie of the dough low.

The subject dough-modifying composition comprises animal proteins of chicken meat, pork meat, cow meat, or the like, or proteins of fishes and shellfishes. The dough-modifying composition is added to dough mainly composed of wheat flour and being dough for fried bread, doughnut, corn dog, fritter, fried steamed bean-jam bun, bread crumb so that the animal proteins becomes 8% based on total amount of dough and the modified dough is fried with oil to reduce oil absorption rate of the dough.