| 摘要 |
PROBLEM TO BE SOLVED: To provide a plastic oil-and-fat composition for roll-in in which dough floating is favorable, crisp texture can be maintained over an extended period after production, and a laminar burning bread in which mouth melting is favorable can be obtained; and a laminar wheat flour swollen food product using the plastic oil-and-fat composition for roll-in.SOLUTION: A plastic oil-and-fat composition for roll-in includes fat A and fat B in fat. In the plastic oil-and-fat composition for roll-in, the fat A includes: 15-45 mass% of a 8-14C of an aliphatic acid; and 55-85 mass% of an at least 16C of an aliphatic acid in the total fatty acid that composes the fat A, has an iodine number of 0-50, and is a fat in which ester exchange is performed, and the fat B includes: 20-45 mass% of a saturation aliphatic acid; and at least 86 mass% of an at least 16C of an aliphatic acid in the total fatty acid that composes the fat B, and is a fat in which ester exchange is performed. |
