Provided is a dough capable of producing bread having excellent volume and texture with good workability. In the bread dough kneaded with the oil and fat composition, the oil and fat composition contains an oil and fat having a melting point of 25 to 45 ° C. and L-ascorbic acid, is aerated, and has a specific gravity of 0.2 to 0.8 g / The oil and fat composition content is 1 to 30 parts by weight with respect to 100 parts by weight of flour, and the content of L-ascorbic acid contained in the oil and fat composition is 3.0 × 10 −4 with respect to 100 parts by weight of flour. ~ 2.5 × 10-2 parts by weight, L-ascorbic acid content not contained in the fat composition but contained in bread dough is less than 1 × 10-2 parts by weight with respect to 100 parts by weight of flour is there.ボリューム及び食感が優れたパンを作業性よく製造可能なパン生地を提供する。油脂組成物が練り込まれたパン生地において、前記油脂組成物は、融点が２５～４５℃の油脂と、Ｌ－アスコルビン酸とを含有し、含気され、比重が０．２～０．８ｇ／ｍＬであり、油脂組成物の含有量は穀粉１００重量部に対し１～３０重量部、油脂組成物に含まれるＬ－アスコルビン酸の含有量は穀粉１００重量部に対し３．０×１０－４～２．５×１０－２重量部、油脂組成物に含まれていないがパン生地中に含まれているＬ－アスコルビン酸の含有量は穀粉１００重量部に対し１×１０－２重量部未満である。
