| 摘要 |
PURPOSE:To improve physical properties of bread dough, increase volume of bread and prevent aging thereof, by containing a sucrose ester of a fatty acid having a specific HLB value or above and vegetable protein in a baking fat or oil. CONSTITUTION:A baking fat or oil composition obtained by containing a fat or oil, e.g. beef tallow, palm oil, soybean oil, etc., and sucrose ester of a fatty acid having >=10HLB as essential ingredients therein. The amount of the blended sucrose ester of the fatty acid is preferably about 0.5-5wt% based on the total amount of the baking fat or oil composition. Wheat protein is particularly excellent as the vegetable protein and soybean protein may also be used. The amount of the blended soybean oil is preferably about 1-10wt% based on the total amount of the baking fat or oil composition. Thereby light and soft bread can be produced even if fat or oil in a large amount is kneaded in a bread dough. |
