| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an oil and fat composition having superior emulsion stability and capable of baking a high quality bakery product when kneaded into dough, which can be used for an emulsified composition. <P>SOLUTION: The bakery oil-and-fat composition contains: (a) 5-60 mass% of diacylglycerol ; (b) 5-35 mass% of hydroxyacid-fatty acid monoester compound ; and (c) 5-60 mass% of monoacylglycerol. The monoacylglycerol contains a cis unsaturated monoacylglycerol, the content of which in the bakery oil-and-fat composition is 0.05-0.5:1 (mass ratio) wherein the content of the hydroxyacid-fatty acid monoester compound is 1. <P>COPYRIGHT: (C)2013,JPO&INPIT |
