| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a bakery dough that uses a water retention agent and has a high water content, no division, no rounding and no viscosity in forming, exhibits excellent physical properties and a bakery product having no feel of stickiness and good texture in spite of being soft and moist. <P>SOLUTION: There are provided the oil-in-water type emulsified oil and fat composition for kneading in a bakery product comprises 0.5-5 mass% (aqueous phase standard) of water-insoluble and water-swellable dietary fibers in an aqueous phase, the bakery dough comprising the oil-in-water type emulsified oil and fat composition for kneading in bakery product kneaded therein, and the bakery product obtained by heat-treating the bakery dough. <P>COPYRIGHT: (C)2011,JPO&INPIT |
