| 摘要 |
<P>PROBLEM TO BE SOLVED: To improve the stability of a cream in a creamy composition comprising sugar, oil and fats, an emulsifier and water, used in an SD method. <P>SOLUTION: The creamy composition is used in a method for producing bread by a basic sweet dough method, and obtained by whipping 0.5-40 wt.% sugar, 15-60 wt.% oil and fat, the emulsifier and 15-40 wt.% water. The emulsifier contains at least one kind selected from the group consisting of a fatty acid ester of glycerol, a fatty acid ester of sucrose, a fatty acid ester of sorbitan and a fatty acid ester of propylene glycol in an amount of 0.5-10 wt.% as the total. <P>COPYRIGHT: (C)2003,JPO |
