EMULSIFIED OIL-AND-FAT COMPOSITION

PROBLEM TO BE SOLVED: To provide an emulsified oil-and-fat composition increasing the volume of bread dough when fermented or after baked, excellent in spreadability of the dough and mechanical resistance, improving the palate feeling of bread after baked and having antiaging effects. SOLUTION: The...

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Bibliographische Detailangaben
Hauptverfasser:	TOKUNAGA TATSUYA, ASO YOSHIHIDE, HASHIMOTO JUNJI, 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 increasing the volume of bread dough when fermented or after baked, excellent in spreadability of the dough and mechanical resistance, improving the palate feeling of bread after baked and having antiaging effects. SOLUTION: The emulsified oil-and-fat composition includes the following components (A) and (B) in a mass ratio (B)/(A) of 1.5-4: (A) an oil phase containing 0.5-50 mass% of triacylglycerol free from middle chain fatty acid as a constituent fatty acid, 5-50 mass% of triacylglycerol containing polyol fatty acid ester having an HLB of ≥3.5 and