To provide a method for utilizing wheat protein powder which gives no influence on the processability in making confectionery and bread, is excellent in aging-preventing activities and has rapid water absorption.

This invention is to add wheat protein such as gliadin or gluten in a powdered state in a quantity of 1-40 wt.% based on dry solids content to oils and fats such as shortening or margarine, and to use the resultant mixture as oils and fats for making confectionery and bread. The wheat protein consists of wheat protein powder containing, in a quantity of 40 wt.% or more based on dry solids content, gliadin extracted and separated from wheat flour, and the oils and fats are shortening or margarine.