| 摘要 |
An oil composition including a mixture of an oil and a baking adjuvant is provided, which can be used in the same way as conventional fats in baking to provide baked goods having improved volume, texture, and dietary value. Useful baking adjuvants include fatty acids having a molecular weight of at least 200 Da, fatty alcohols having a molecular weight of at least 200 Da, and mixtures thereof.
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