Abstract: Disclosed are dough for foamed food and foamed food such as bread, containing soybean flour as a main raw material, with containing neither wheat flour gluten nor silk fibroin, capable of forming a sponge-like crosslinked network structure, and dough for foamed food and foamed food such as bread, containing soybean flour as a main raw component such that the amount of the soybean flour is more than 50 parts by weight and the amount of the wheat flour is less than 50 parts by weight with the total of the soybean flour and the wheat flour being 100 parts by weight.