| 摘要 |
PCT No. PCT/EP94/00429 Sec. 371 Date Sep. 1, 1995 Sec. 102(e) Date Sep. 1, 1995 PCT Filed Feb. 14, 1994 PCT Pub. No. WO94/19953 PCT Pub. Date Sep. 15, 1994The invention concerns bakery doughs or batters comprising the conventional ingredients, wherein, however, the fat applied displays: a SAFA content of less than 40 wt. %; an N20 (unstab., NMR pulse) of >/=10, while the triglyceride composition is: S2U=5-50 wt. %; (U2S+U3)>35 wt. %; S3=0-37 wt. %, S being saturated fatty acid C1-C24; U being unsaturated fatty acid C18+.
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