<p>Disclosed are: a grain powder dough improver comprising 0.5 to 50 wt% of a linear fatty acid and 0.5 to 50 wt% of a monoglyceride; a premix comprising 100 parts by weight of a grain powder, 0.05 to 1.0 part by weight of a linear fatty acid and 0.05 to 1.0 part by weight of a monoglyceride; a method for producing a grain powder dough, which is characterized by adding a linear fatty acid and a monoglyceride to a raw material for the grain powder dough so that the contents of the linear fatty acid and the monoglyceride are 0.05 to 1.0 part by weight and 0.05 to 1.0 part by weight, respectively, relative to 100 parts by weight of a grain powder; and others.</p>
