Abstract: The present invention relates to fried bakery products which are not clammy and wet, have adequate crispness, do not cause heartburn, have a good chewy feel and are palatable, providing healthy feelings. The fried bakery products are obtained by preparing a dough from the starting materials for the dough with mixing and kneading them; subjecting the dough to preliminary fermenting and to dividing and molding, and fermenting the molded products; partial-baking the fermented molded products in order not to be scorched on the surfaces; and frying the partial-baked products in oil, and they have a lower oil absorption compared with those fried bakery products obtained by frying the fermented molded products without partial-baking, are not clammy and have adequate crispness.

Abstract: A wheaten food with powdery soup in a cupped container, comprising an outer container for containing a powdery soup-containing pouch, and an inner container housed in the outer container attached with an inner lid for containing a bread and attached with a plurality of small aperture, the inner container being contained in the outer container and sealed with an outer lid before use. The wheaten food is eaten by the method of detaching the outer lid and taking out the inner container, seal-opening the powdery soup-containing pouch and placing the powdery soup in the outer container, pouring hot water to make a soup, capping the inner container being up-turned over the outer container, and causing steams evolved upon soup making to flow through the smaller apertures to the inside of the inner container thereby moistening and warming the bread. Then, the inner lid is opened to take out the bread, which can be eaten while soaking in the soup.