To provide a bakery product suppressed in aging phenomenon with time, and to provide an oil and fat composition for bakery, for a bakery product achieving both soft texture, and crisp/melting feeling in the mouth.SOLUTION: An oil and fat composition for bakery contains tetrasaccharide generation amylase. Preferably, the oil and fat composition for bakery further contains 0.01-5.5 unit(s) of maltose generation amylase per unit of the tetrasaccharide generation amylase, and further preferably, contains hemicellulase. More preferably, the oil and fat composition for bakery contains, water-soluble dietary fibers having a weight average molecular weight of 200,000 or less.SELECTED DRAWING: None

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