| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an emulsified oil-and-fat composition capable of improving the volume at fermentation or after baking of a bread dough, providing good spreadability of the dough and mechanical resistance, improving texture of the bread after baking, and having anti-aging effects. <P>SOLUTION: The emulsified oil-and-fat composition contains the following components (A) and (B) in a ratio (B)/(A) of 1.5-4: (A): an oil phase comprising 10-50 mass% triacylglycerol, 10-50 mass% monoacyl glycerol ester of an organic acid, 5-30 mass% diacylglycerol, 5-30 mass% monoacylglycerol (excluding the monoacyl glycerol ester of the organic acid) and 1-15 mass% phospholipid; and (B): a water phase comprising 39-70 mass% saccharides, 20-60 mass% water and 1-10 mass% emulsifier having ≥11 HLB. <P>COPYRIGHT: (C)2010,JPO&INPIT |
