| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an oil-in-water emulsified substance for making bread and confectionery which maintains a stable emulsified state during preservation and has an excellent fluidity to allow successive supply by a pump or the like so as to facilitate the continuation of the process of making bread or the like, and materializes confectionery and bread which exert an effect of smoothing a gluten layer by separating fat and oil through the breakage of the emulsion at an appropriate point of time and secure excellent flavor and soft palatability and keep a soft palatability just after production preservable for a long time besides preventing the inhibition of hydration and binding of gluten and forming a network structure of gluten at the early stage of being added to bread dough. <P>SOLUTION: The oil-in-water emulsified substance for making bread and confectionery contains 30-60 wt.% of a fat and oil, 0.1-3.0 wt.% of a polyglyceryl fatty acid ester, 0.1-3.0 wt.% of a monoglycerol difatty acid ester and/or organic monoglyceride and 0.1-5.0 wt.% of a whey protein concentrate. <P>COPYRIGHT: (C)2008,JPO&INPIT |
