Abstract: Baked confectionery containing fat and oil having a melting point of 20° C. or lower and fat and oil having a melting point of from 25 to 50° C. in a total amount of 20 to 65 parts by mass, with respect to 100 parts by mass of a total amount of wheat flour and insoluble dietary fiber-containing powder, and satisfying the following (a) to (c): (a) a ratio of a content B of the wheat flour to a content A of the insoluble dietary fiber-containing powder satisfies B/A=50/50 to 80/20 in terms of a mass ratio; (b) a ratio of a content D of the fat and oil having the melting point of 20° C. or lower to a content C of the fat and oil having the melting point of from 25 to 50° C. satisfies D/C=1/7 to 7/1 in terms of a mass ratio; and (c) a gliadin content is 2.4 mass % or more.

Abstract: A wheat bran-containing processed food, containing: insoluble dietary fibers; ferulic acid; and p-coumaric acid; wherein the content of the ferulic acid is 0.035 to 0.16 mass part, with respect to 100 mass parts of the content of the insoluble dietary fibers; and wherein the content of the p-coumaric acid is 0.004 to 0.06 mass part, with respect to 100 mass parts of the content of the insoluble dietary fibers.

Abstract: Baked confectionery, containing: insoluble dietary fiber in an amount of from 4.0 to 12.0 mass %; protein in an amount of from 10.0 to 30.0 mass % of; and lipid in an amount of from 8.0 to 15.0 mass %; wherein the insoluble dietary fiber includes wheat-bran-derived insoluble dietary fiber.

Abstract: A wheat bran processed product satisfying the following (a) to (d): (a) a degree of gelatinization of 45% to 100%; (b) a lipid content of 3.8 mass % or less; (c) a moisture content of 2.5 mass % or more; and (d) a grain size of 0.1 mm or more.

Abstract: Baked confectionery containing fat and oil having a melting point of 20° C. or lower and fat and oil having a melting point of from 25 to 50° C. in a total amount of 20 to 65 parts by mass, with respect to 100 parts by mass of a total amount of wheat flour and insoluble dietary fiber-containing powder, and satisfying the following (a) to (c): (a) a ratio of a content B of the wheat flour to a content A of the insoluble dietary fiber-containing powder satisfies B/A=50/50 to 80/20 in terms of a mass ratio; (b) a ratio of a content D of the fat and oil having the melting point of 20° C. or lower to a content C of the fat and oil having the melting point of from 25 to 50° C. satisfies D/C =1/7 to 7/1 in terms of a mass ratio; and (c) a gliadin content is 2.4 mass % or more.