| 摘要 |
PROBLEM TO BE SOLVED: To provide bakery products having the same palatability as conventional oil-cooked products by a simple means of absorbing an oil and fat composition in baked dough, without oil-cooking treatment, and settled the problems such as deterioration of working conditions and treatment of waste oils. SOLUTION: The oil and fat composition well conditioned to the water-containing dough is obtained by adding an emulsifier to an oil and fat, wherein, the emulsifier decreases contact angle to 0.7 times of that of an oil and fat having almost the same increased melting point, at normal temperature when the oil and fat is liquid at normal temperature, or at the increased temperature+10°C when the oil and fat is semi-solid or solid at normal temperature. The oil and fat composition is added to flour or another submaterial to condition the dough and the oil is absorbed in the baked dough. Thereby, without treated by the oil-cooking process, bakery products having good palatability and taste are obtained. COPYRIGHT: (C)2005,JPO&NCIPI
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