| 摘要 |
PURPOSE: To obtain a soft bread which holds its softness and shows good texture by adding and kneading a specified water-in-oil emulsion compsn. in a raw material essentially comprising flour and then fermenting and baking. CONSTITUTION: A water-in-oil emulsion compsn. is prepared by mixing and emulsifying (A) an oil phase containing (i) >20wt.% glycerol di-fatty acid ester having <=30 deg.C melting point during temp. elevation and (ii) >=0.1wt.% lecithin (deriv.) such as lysolecithin and lysophosphatidin, and (B) a water phase containing water as the base by the weight proportion of component (A):(B)=1:(0.29 to 9). Then the obtd. water-in-oil emulsion compsn. is added to the raw material of bread essentially comprising flour in such a manner that the amt. of the water-in-oil compsn. is 1 to 50 pts.wt. to 100 pts.wt. of the flour, and the mixture is kneaded, and fermented and baked by an usual method to obtain the objective bread. |
