| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for bread-making kneading which can impart freeze resistance to kneaded bread dough without especially using an emulsifier, has both elastic texture and a moisture feeling without deteriorating dough physical properties, and can provide bread that hardly retrogrades. <P>SOLUTION: The emulsified oil-and-fat composition for bread-making kneading contains dextrin whose DE is 2-9 in an aqueous phase in an amount of 12-50 mass% on the basis of the aqueous phase. In the emulsified oil-and-fat composition for bread-making kneading, it is desirable that a water content is 10-65 mass%. <P>COPYRIGHT: (C)2013,JPO&INPIT |
