| 摘要 |
PROBLEM TO BE SOLVED: To provide a water-in-oil type emulsified fat composition having plasticity, excellent in milk taste; and a bakery product excellent in milk taste.SOLUTION: The water-in-oil type emulsified fat composition having plasticity includes 0.5 to 5 mass% of milk protein, 5 to 30 mass% of saccharides, and a high-sweetness sweetener, with 5 to 30 pts.mass of saccharides relative to 1 pt.mass of milk protein. The bakery product uses the water-in-oil type emulsified fat composition having plasticity. Preferably the water-in-oil type emulsified fat composition having plasticity has a proportion of whey protein in the milk protein of 40 to 100 mass%. |
