EMULSIFIED OIL-AND-FAT COMPOSITION

PROBLEM TO BE SOLVED: To provide an emulsified oil-and-fat composition capable of improving the volume at fermentation or after baking of a bread dough, providing good spreadability of the dough and mechanical resistance, improving texture of the bread after baking, and having anti-aging effects. SO...

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Bibliographische Detailangaben
Hauptverfasser:	TOKUNAGA TATSUYA, HASHIMOTO JUNJI, ASO YOSHIHIDE, UCHIKOSHI MASANOBU
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 emulsified oil-and-fat composition capable of improving the volume at fermentation or after baking of a bread dough, providing good spreadability of the dough and mechanical resistance, improving texture of the bread after baking, and having anti-aging effects. SOLUTION: The emulsified oil-and-fat composition contains the following components (A) and (B) in a ratio (B)/(A) of 1.5-4: (A): an oil phase comprising 10-50 mass% triacylglycerol, 10-50 mass% monoacyl glycerol ester of an organic acid, 5-30 mass% diacylglycerol, 5-30 mass% monoacylglycerol (excluding the monoacyl glycerol ester of the organic acid) and 1-15 mass% phospholipid; and (B): a water phase comprising 39-70 mass% saccharides, 20-60 mass% water and 1-10 mass% emulsifier having ≥11 HLB. COPYRIGHT: (C)2010,JPO&INPIT