| 摘要 |
PURPOSE: To obtain a soft bread showing extremely smooth touch and good eat feeling by adding and kneading a water-in-oil emulsion oil compsn. having a stable emulsion state into a source material essentially comprising flour, then fermenting and baking. CONSTITUTION: A water-in-oil emulsion oil and fat compsn. is prepared by mixing and emulsifying a water phase and an oil phase essentially containing lecithin (deriv.) and >=55wt.% glycerol di-fatty acid ester having <=30 deg.C elevating melting point as essential components. To the obtd. emulsion compsn., an oil phase containing >=55wt.% glycerol tri-fatty acid ester having >=25 deg.C elevating melting point as an essential component is added to obtain a water-in-oil emulsion oil and fat compsn. Then the obtd. water-in-oil emulsion oil and fat compsn. is added and kneaded by 1 to 50 pts.wt. to 100 pts.wt. flour in a source material component essentially comprising flour. The kneaded material is fermented and baked by a usual method to obtain the bread for the purpose. |
