PREPARATION OF BAKERY PRODUCT HAVING LAMINAR STRUCTURE

摘要

PURPOSE:To prepare a bakery product having laminar structure even at a low oil content and exhibiting extremely excellent flakiness by using a roll-in oil and fat hardenable at a low temperature and resistant to spreading and carrying out the final rolling operation of rolled-in dough after sufficiently lowering the dough temperature. CONSTITUTION:A roll-in oil and fat exhibiting excellent spreadability at >=10 deg.C and abruptly hardening at <10 deg.C is used as a raw material. The roll-in operation is carried out while keeping the temperature of the oil and fat to >=10 deg.C and the final rolling operation is performed at a dough temperature of <10 deg.C. The solid fat content of the oil phase of the roll-in oil and fat is preferably 20-40 at 15 deg.C, 30-50 at 10 deg.C and >=35 at 5 deg.C. The amount of the roll-in oil and fat is preferably 10-50wt.% based on the dough.