To provide bread and doughnuts scarcely causing distortion, nor buckling, after baked or fried, capable of keeping a soft and elastic state, and having excellent shape retaining properties, mechanical resistance, and feelings in the mouth.

The bread and the doughnuts are produced by adding a dough conditioner which contains an alginate ester to dough. The dough conditioner further contains one or more components selected from polysaccharides, saccharides, fibers, starch, proteins, milk products, calcium chemicals, pH regulators, emulsifying agents, and enzymes.