The problem addressed by the present invention is to provide: an emulsified oil composition that obtains high foaming power and foam stability and can impart to confectionary/bread a conventionally nonexistent soft sensation and moist sensation； and confectionary/bread that uses the emulsified oil composition and can favorably maintain the soft sensation and moist sensation even if put in chilled storage or if frozen/defrosted. The emulsified oil composition contains the below mentioned (A), (B), (C), and (D): (A) is 10-40 mass% of a dietary oil containing a triacylglycerol containing a fatty acid having 6-10 carbon atoms as a constituent 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.
