| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a low-fat water-in-oil composition having excellent extension and workability in an insertion process at a low temperature such as overnight retard for producing e.g. Danish pastry, croissant, and to provide a bakery product having a large volume and excellent palate feeling, inner layer and skin through inserting the composition. <P>SOLUTION: This low-fat water-in-oil composition comprises 70-20 wt.% of an oil phase and 30-80 wt.% of a water phase. 5-60 wt.% of dextrin with DE (dextrose equivalent) of 0 to less than 7 derived from waxy starch is used based on the water content. <P>COPYRIGHT: (C)2004,JPO |
