PROBLEM TO BE SOLVED: To provide a method for producing confectionery and bread which has natural milk flavor and can improve persistence of the milk flavor.SOLUTION: A method for producing confectionery and bread includes adding 1.4-13 ppm of S-methyl methionine sulfonium chloride (MMSC) to a dough, and cooking the resultant material.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】自然な乳風味を有し、かつ乳風味の持続性を向上させることができる製菓製パンの製造方法を提供すること。【解決手段】S-メチルメチオニンスルフォニウムクロライド(MMSC)を、生地に対して1.4~13ppm添加し、加熱調理する。【選択図】なし