Abstract: A method of manufacturing yeast fermented food such as bread, noodle and pasta, comprises the steps of preparing a starting cooking composition contains as main component bran powder and/or soy bean protein powder, gluten powder for binding the main powder and milk or milk ingredient powder containing milk sugar and a molding agent for increasing viscosity of composition; subjecting a mixed cooking composition with yeast to a fermentation condition to make a wet dough composition containing substantially no glucide; and baking or dry-solidifying it.

Abstract: A method of manufacturing yeast fermented food such as bread, noodle and pasta, comprises the steps of preparing a starting cooking composition contains as main component bran powder and/or soy bean protein powder, gluten powder for binding the main powder and milk or milk ingredient powder containing milk sugar and a molding agent for increasing viscosity of composition; subjecting a mixed cooking composition with yeast to a fermentation condition to make a wet dough composition containing substantially no glucide; and baking or dry-solidifying it.

Abstract: A food material capable of suppressing the ingestion of saccharide (starches) as far as possible to prevent an obesity, diabetes and hyperlipidemia is provided as well as a food product employing the same. The food material contains as main ingredients at least one of a roasted wheat husk powder, roasted oat husk powder and roasted rice bran, gluten and a predetermined amount of a plantain seed skin powder and contains substantially no saccharides (starches). A food product employing this food material is produced by adding milk and yeast to the food material, fermenting the mixture and then baking the mixture in the form of a bread and cookie. The present invention enables an efficacious utilization of a wheat bran and a rice bran which are problematic food material industrial waste.