| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing baked confectionery and bread, by which palate feeling after baking is stable for a long period through controlling a cooling speed at a specific speed using an oil and fat composition used for producing bread/baked confectionery, containing a specific amount of saturated fatty acid composition in which palmitic acid content is specified, unsaturated fatty acid composition in which oleic acid content is specified, and the amount of trans unsaturated fatty acid composition is specified. <P>SOLUTION: This method for producing the bread and baked confectionery comprises controlling a cooling speed to ≤3°C/min after baking bread/baked confectionery using the oil and fat composition. The oil and fat composition comprises in the whole 15 wt.%-70 wt.% of saturated fatty acid composition, 50 wt.%-100 wt.% of palmitic acid in saturated fatty acid composition, 60 wt.%-100 wt.% of oleic acid in unsaturated fatty acid composition and trans form unsaturated fatty acid composition which does not exceed 3.5 times (weight ratio) of palmitic acid. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
