PROBLEM TO BE SOLVED: To provide a fat composition which improves soft feeling and dissolving feel in the mouth of, provides an excellent shape retention property to, and improves caving of confectionery and bread, and to provide a confectionery and bread having the fat composition blended.SOLUTION: The confectionery and bread has a fat composition blended, the fat composition containing α-amylase, maltose-generating α-amylase, and an alginate having a degree of esterification of 23 to 75%. Also provided is bread dough comprising the fat composition, grain flour, and water, where, on 100 g of bread, enzymatic activity of α-amylase and maltose-generating α-amylase is 1.5 U to 15 U and 10 to 100 U, respectively, and a blended amount of the alginate relative to 100 g of grain flour is 0.01 to 1 g.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】製菓製パン類のソフト感と口どけ感を改善し、且つ保形成に優れ、ケービング（腰折れ）を改善する油脂組成物、及び該油脂組成物が配合された製菓製パン類の提供。【解決手段】αアミラーゼ、マルトース生成αアミラーゼ、及びエステル化度が２３～７５％であるアルギン酸エステルを含む油脂組成物が配合された製菓製パン類。前記油脂組成物、穀粉、及び水を含有する製菓製パン用生地であって、穀粉１００ｇに対する酵素活性が、αアミラーゼで１．５～１５Ｕ、マルトース生成αアミラーゼで１０～１００Ｕ、穀粉１００ｇに対するアルギン酸エステルの配合量が０．０１～１ｇである製菓製パン用生地。【選択図】なし
