OIL AND FAT COMPOSITION FOR PREVENTING MIGRATION OF WATER CONTENT IN BAKERY FOOD

PROBLEM TO BE SOLVED: To provide an oil and fat composition for preventing migration of water content in bakery food, enabling the formulation of an outer dough to be designed freely, and capable of maintaining the crispy texture of the baked part of the outer dough just after the baking with the pa...

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Bibliographische Detailangaben
Hauptverfasser:	OKADA TSUNEAKI, IRIE FUMIKO
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVATION THEREOF THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide an oil and fat composition for preventing migration of water content in bakery food, enabling the formulation of an outer dough to be designed freely, and capable of maintaining the crispy texture of the baked part of the outer dough just after the baking with the passage of days. SOLUTION: The oil and fat composition for preventing the migration of the water content in the bakery food is regulated so that the solid fat content (SFC) in the oil phase may be ≥55% at 25°C and ≤60% at 35°C. COPYRIGHT: (C)2009,JPO&INPIT