| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an oil and fat composition excellent in the emulsion stability, capable of being used in an emulsified composition to be kneaded into the dough for baking a bakery product with an excellent quality. <P>SOLUTION: The oil and fat composition for bakery contains: (a) 5-60 mass% of diacylglycerol; (b) 5-35 mass% of organic acid monoacylglycerol; and (c) 5-60 mass% of monoacylglycerol. The monoacylglycerol contains cis-unsaturated monoacylglycerol, and the content of the cis-unsaturated monoacylglycerol in the oil and fat composition for bakery is 0.05-0.5 (in mass ratio) relative to 1 of the content of the organic acid monoacylglycerol. <P>COPYRIGHT: (C)2012,JPO&INPIT |
