| 摘要 |
PROBLEM TO BE SOLVED: To provide a fat composition suitable for producing a bakery food having a light, soft, and crisp texture friable in the mouth.SOLUTION: The fat composition contains a fat which satisfies the following conditions (a), (b), (c), and (d): (a) fat contained in the fat composition has a H2X content of 15 to 45 mass%; (b) the fat contained in the fat composition has an HX2 content of 30 to 60 mass%; (c) the fat contained in the fat composition has a mass ratio of H2X to HX2 (H2X/HX2) of 0.3 to 1; and (d) the fat contained in the fat composition has a mass ratio of HO2 to HX2 (HO2/HX2) of 0.63 or less. |
