| 摘要 |
PROBLEM TO BE SOLVED: To provide a water-in-oil emulsified composition for roll-in that can obtain a bakery product crispy immediately after baked while maintaining a crispy texture even with the return of moisture with days, and causing no variation in shape with excellent rising and inner layers even if used as a raw material for the bakery product after preserved for a long period of time.SOLUTION: The water-in-oil emulsified composition for roll-in contains 0.2-4 mass% glycerol succinic acid fatty acid ester and 0.01-1.5 mass% polyglycerol-condensed ricinolein acid ester, and the content mass ratio of the polyglycerol-condensed ricinolein acid ester to glycerol succinic acid fatty acid ester is 1:1-20. |
