| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide water-in-oil emulsified oil and fat composition for kneading in bakery, capable of achieving favorable workability since bakery dough using an automatic bean paste filling machine in particular is not sticky, and providing a sufficient volume, soft texture, favorable melting effect in the mouth, and good flavor in bakery products which are either baked or fried. <P>SOLUTION: The water-in-oil emulsified oil and fat composition for kneading in bakery includes polyglycerol-condensed ricinolein acid ester by 1-3 wt.%, glycerol succinic acid fatty acid ester by 1-5 wt.%, and glycerol diacetyltartaric acid fatty acid ester by 1-5 wt.% (by composition standards). <P>COPYRIGHT: (C)2012,JPO&INPIT |
