Method for manufacturing bakery food dough.

A method for manufacturing bakery food dough containing a powder ingredient, water, an oil/fat composition, and a component (A) that satisfies the following conditions (1) to (4), the method including: a step for mixing the component (A), the water, and the oil/fat composition to obtain a mixture; and a step for adding the mixture to the powder ingredient to obtain a bakery food dough. The starch content is 75 mass% or above. Low-molecular-weight starch of starch having an amylose content of 5 mass% or above is contained at an amount of 3-45 mass% (inclusive), the peak molecular weight of the low-molecular-weight starch being 3×103 to 5×104 (inclusive). The swelling degree in cold water at 25 °C is 5-20 (inclusive). The component (A) content that is not captured in a sieve having a mesh of 0.5 mm but is captured in a sieve having a mesh of 0.038 mm is 30-100...