PROBLEM TO BE SOLVED: To provide a water dough that makes it possible to prepare pan baked sweets that have soft and moist textures and really melt in the mouth.SOLUTION: A water dough contains a gel composition that contains water-soluble polysaccharides and edible fats and oils with water as a continuous phase of 1-20 pts.mass, relative to grain 100 pts.mass, and holds air. The water-soluble polysaccharides contain alginic acids and/or alginates, and the water dough further contains a food material in which the content of phospholipids in milk-derived solid matter is 0.5 mass% or more.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】やわらかくしっとりとした食感が得られ、良好な口溶けを有する平鍋焼き菓子が得られる水種生地の提供。【解決手段】水溶性多糖類及び食用油脂を含有し且つ連続相を水とするゲル組成物を穀物類１００質量部に対して１～２０部含有させ、且つ抱気した水種生地。水溶性多糖類が、アルギン酸及び／又はアルギン酸塩を含有し、さらに、乳由来の固形分中のリン脂質の含有量が０．５質量％以上である食品素材を含有する水種生地。【選択図】なし
