| 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 effects. <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 0.5-50 mass% of triacylglycerol free from middle chain fatty acid as a constituent fatty acid, 5-50 mass% of triacylglycerol containing polyol fatty acid ester having an HLB of ≥3.5 and <11 and/or a middle chain fatty acid, 2.5-40 mass% of organic acid monoacylglycerol, 10-40 mass% of monoacylglycerol (except organic acid monoacylglycerol) and 0.5-12 mass% of phospholipid; and (B) a water 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 |
