To provide a flour raw material for processed foods which is capable of obtaining a texture more excellent than those of processed foods obtained by blending conventional rice flour, for example, bread excellent in specific volume and internal phase is obtained, and to provide processed foods obtained by using the flour raw material for the processed foods.

The flour raw material for the processed foods comprises 60.0 to 97.0 pts.wt. wheat flour, 1.8 to 30.0 pts.wt. rice flour, 0.2 to 5.0 pts.wt. sucrose fatty acid ester, and 1 to 5 pts.wt. gluten, and the processed foods obtained by using the flour raw material for the processed foods are also provided.