To produce a dough, having a large bread volume and an appearance without any development of fisheyes and capable of providing the bread good in an inner phase, flavor and taste by adding a pregelatinized starch, ascorbic acids, calcium stearyllactate, etc., to grain flours such as wheat flour, providing a bread dough and then refrigerating and freezing the dough.

A pregelatinized starch, ascorbic acids and at least one of calcium stearyllactate, a sucrose ester of a fatty acid and gums to grain flours such as wheat flour and the resultant mixture is kneaded to produce a bread dough, which is then refrigerated or frozen in any stage after a step for kneading the dough to the time before baking or frying the dough in an oil.