| 摘要 |
PROBLEM TO BE SOLVED: To provide an oil and fat composition giving good spreadability to dough with slight contraction after spread when used as oil and fat for kneading pastry therewith, thus enabling a uniform layer structure to be easily made, also giving a good palate feeling to the pastry including crispness and thawing in the mouth and enabling the good palate feeling to be maintained. SOLUTION: This oil and fat composition for use in kneading pastry therewith comprises an edible oil, an emulsifier and, as necessary, water; wherein the emulsifier comprises (a) 1-10 wt.% of a monoglycerol monofatty acid ester, (b) 1-10 wt.% of a monoglycerol difatty acid ester, (c) 1-10 wt.% of a diglycerol monofatty acid ester, and (d) 1-10 wt.% of a propylene glycol fatty acid ester. |
