OIL/FAT COMPOSITION TO BE KNEADED IN BREAD DOUGH

To provide an oil/fat composition to be kneaded in bread dough that can stably yield bread that is soft but not sticky and has good crispness, and also stably yield bread suitable for heating in a microwave oven.SOLUTION: Provided is an oil/fat composition to be kneaded in bread dough that is charac...

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Bibliographische Detailangaben
Hauptverfasser:	OGUCHI JUN, HIROKAWA TOSHIYUKI, KAJIYA KAZUKI, CHIBA TOMOMI
Format:	Patent
Sprache:	eng ; jpn
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:	To provide an oil/fat composition to be kneaded in bread dough that can stably yield bread that is soft but not sticky and has good crispness, and also stably yield bread suitable for heating in a microwave oven.SOLUTION: Provided is an oil/fat composition to be kneaded in bread dough that is characterized by containing the following (A) component by 2 mass% or more and (B) component by 2 mass% or more, and containing (A) component and (B) component by 10 to 30 mass% in total. (A) glycerin mono fatty acid ester. (B) diglycerin mono fatty acid ester or propylene glycol fatty acid ester.SELECTED DRAWING: None 【課題】ソフトでありながらねちゃつかず、歯切れの良いパンを安定して得ることができ、さらには電子レンジ加熱に適したパンを安定して得ることができる製パン練り込み用油脂組成物を提供すること。【解決手段】下記（Ａ）成分を２質量％以上及び（Ｂ）成分を２質量％以上含有し、且つ、（Ａ）成分及び（Ｂ）成分を合計して１０～３０質量％含有することを特徴とする製パン練り込み用油脂組成物。（Ａ）グリセリンモノ脂肪酸エステル（Ｂ）ジグリセリンモノ脂肪酸エステル、又は、プロピレングリコール脂肪酸エステル【選択図】なし