OIL AND FAT COMPOSITION FOR BREAD

摘要

PROBLEM TO BE SOLVED: To provide an oil and fat composition for bread which can improve a soft feeling and a moist feeling in a bakery product and impart a good crispy feeling and a good melting-in-mouth feeling.SOLUTION: A composition comprises, with respect to 100 pts.mass of oil and fat: (A) 1 to 10 pts.mass of diglycerol fatty acid ester in which constituent fatty acids are stearic acid and palmitic acid; (B) 1 to 10 pts.mass of monoglycerin fatty acid ester; (C) 1 to 10 pts.mass of propylene glycol monofatty acid ester; (D) 0.1 to 5 pts.mass of glycerin organic acid fatty ester; (E) 0.1 to 1 pt.mass of a carbohydrate catabolic enzyme; and (F) 0.01 to 0.2 pt.mass of glucose oxidase.