PURPOSE: To obtain a bread dough capable of providing bread having a texture and a flavor close to those of a yeast bread by mixing cereal powder with water, a metallic salt and the first chemical inflating agent, then adding a hydrophilic polymer and the second chemical inflating agent thereto, forming the resultant dough and housing the formed dough in a preservation container.

CONSTITUTION: A dough containing cereal powder, water, a metallic salt and the first chemical inflating agent such as an acidic inflating agent or an alkaline inflating agent is prepared and the resultant dough is then mixed with a hydrophilic polymer and the second chemical inflating agent. In this case, when the first chemical inflating agent is the acidic inflating agent, the alkaline inflating agent is used as the second inflating agent. When the first chemical inflating agent is the alkaline inflating agent, the acidic inflating agent is used as the second chemical inflating agent. The resultant dough is divided and formed. The bread dough is housed in a preservation container and the inflation is carried out until the reaction of the alkaline inflating agent with the acidic inflating agent is completed. Thereby, the bread dough comprising a dough containing many gas cells, a mixture of the cereal powder with water and a gel, dispersed therein and composed of the hydrophilic polymer and metallic ions is obtained. This bread dough is chemically inflated in the container.