The problem addressed by the present invention is to provide: an emulsified oil composition that easily fits in with confectionary production and bread production dough, and obtains high foaming power and foam stability； and confectionary/bread that uses the emulsified oil composition and has a favorable flavor and favorable mouth digestibility while having a moist and soft mouthfeel. The emulsified oil composition contains the belowmentioned (A), (B), (C), and (D): (A) is 10-40 mass% of dietary oils satisfying (a) and (b) ((a) being 30-80 mass% of HX2-type triacyglycerol content and (b) being 5-40 mass% of H2X-type triacylglycerol content (where H represents a saturated fatty acid and X represents an unsaturated fatty acid))； (B) is 2-20 mass% of a monoacylglycerol having a saturated fatty acid as a constituent fatty acid； (C) is 2-20 mass% of at least one type of emulsifier selected from among a propylene glycol fatty acid ester, a sucrose fatty acid ester, a sorbothane fatty acid ester, and a polyglycerol fatty acid ester； and (D) is 10-50 mass% of water.
