摘要 |
<P>PROBLEM TO BE SOLVED: To provide an emulsified oil-and-fat composition increasing the volume of bread dough when fermented or after baked, excellent in spreadability of the dough and mechanical resistance, improving the palate feeling of bread after baked and having antiaging effect. <P>SOLUTION: The emulsified oil-and-fat composition includes the following components (A) and (B) in a mass ratio (B)/(A) of 1.5-4: (A) an oil phase containing 5-55 mass% of triacylglycerol, 5-50 mass% of diacylglycerol, 1-50 mass% of calcium stearoyl lactate and/or sodium stearoyl lactate, 5-40 mass% of monoacylglycerol (except organic acid monoacylglycerol) and 0.5-12 mass% of phospholipid; and (B) a water phase containing 39-70 wt.% of saccharide, 20-60 wt.% of water and 1-10 wt.% of an emulsifier having an HLB of ≥11. <P>COPYRIGHT: (C)2011,JPO&INPIT |