| 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, having antiaging effect, and suitable for ingredient-stuffed bread such as bean-jam bun or jam bun particularly. <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, 2.5-40 mass% of organic acid monoacylglycerol, 10-50 mass% of monoacylglycerol (except for organic acid monoacylglycerol), 1-10 mass% of propylene glycol fatty acid ester and 1.2-18 mass% of phospholipid; and (B) an aqueous phase containing 39-70 mass% of saccharide, 20-60 mass% of water and 1-10 mass% of an emulsifier having an HLB of ≥11. <P>COPYRIGHT: (C)2011,JPO&INPIT |
