OIL AND FAT COMPOSITION FOR CONFECTIONERY PRODUCTION AND BREADMAKING AND CONFECTIONERY AND BREAD USING THE SAME

摘要

PROBLEM TO BE SOLVED: To obtain an oil and fat composition for confectionery production and breadmaking, capable of improving its texture, palatability and volume without imparting its meltability in the mouth, flavor and the like and having low material cost, and to obtain confectioneries and breads using the same. SOLUTION: The confectioneries and breads are produced by mixing or kneading an oil and fat composition in dough or a raw material for confectioneries wherein the oil and fat composition is preferably obtained by pressure crystallization of fat and oil or its emulsion at a pressure of 10-150 MPa.