| 摘要 |
PURPOSE:To obtain the subject fats and oils composition excellent in bread making and capable of producing a soft bread low in aging by blending one or more kinds of enzymes with plastic fats and oils, etc., having only one melting peak without showing a transition peak in a melting range of the fats and oils within a prescribed temperature range in endothermic analysis using a differential scanning calorimeter. CONSTITUTION:Plastic fats and oils having only one melting peak without showing a transition peak in a melting range of the fats and oils within a range of (Mp-20 deg.C)-(Mp+15 deg.C) in endothermic analysis (programmed temperature measurement) by a differential scanning calorimeter(DSC) are prepared. As the above fats and oils, margarine, animal and vegetable oils used for shortening, a fractionated oil, etc., are preferable. The above plastic fats and oils are blended with an organic monoglyceride as an emulsifier and one or more enzymes selected from amylases and proteases, thus giving the objective fats and oils composition. In addition to the above characteristics, the resultant composition is free from a foreign taste and a foreign odor. |
