To make the best use of the functions of sulfur-containing compounds such as dipropyl disulfide, diallyl disulfide and dimethyl disulfide of alliaceous vegetables (green onion, onion, garlic, shallot, etc.), having physiological effects such as antibacterial action, hypoglycemic action, blood cholesterol suppressing action, thrombolytic action, platelet coagulation inhibiting action, preventing action against antihyperlipemic rheumatic myositis and diuretic action, to impart bread and cake with the physiological functions of the alliaceous vegetables and improve the quality of bread and cake by drying and pulverizing the alliaceous vegetables at a low temperature or room temperature and blending the powder to bread or cake.

The method for the production of bread and cake containing alliaceous vegetable comprises the drying and pulverization of the alliaceous vegetable (green onion, onion, garlic, shallot, etc.), at a low temperature or room temperature and the blending of the powder to wheat flour in an amount of about 6%.