| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an oil and fat composition for breadmaking solving such problems that aging resistance of bread via enzymes is not necessarily satisfactory and addition of large amount of enzyme for obtaining enough aging resistant effect results in easily causing crumbles of bread to spoil its shape and palate feeling despite many attempts to long maintain soft palate feeling of bread directly after baked by adding an enzyme-containing oil and fat composition to bread dough from such point of view that an enzyme such as amylase saccharizes starch in the bread dough to improve fermentation of the bread dough or prevent aging of baked bread so as to exibit enough aging resistant effect without spoiling the shape and palate feeling of the bread. <P>SOLUTION: The oil and fat composition for breadmaking has the following structure: an emulsifier and maltose are contained in a emulsified substance where an enzyme-added oil phase is emulsified with a water phase, and the enzyme content in the oil and fat composition is 0.1-0.6 unit/g. <P>COPYRIGHT: (C)2004,JPO&NCIPI |
