OIL-IN-WATER TYPE OIL AND FAT COMPOSITION

PURPOSE: To obtain an oil-in-water type oil and fat composition useful for providing bread hardly aging in spite of possession of soft texture, suitable for kneading for bread, by specifying components and an emulsifying method. CONSTITUTION: This composition contains (A) 25-55wt.% of edible oils an...

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Bibliographische Detailangaben
Hauptverfasser:	HOSHINO HIROAKI, MASUBUCHI TAKAAKI, YOKOYAMA KAZUAKI
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:	PURPOSE: To obtain an oil-in-water type oil and fat composition useful for providing bread hardly aging in spite of possession of soft texture, suitable for kneading for bread, by specifying components and an emulsifying method. CONSTITUTION: This composition contains (A) 25-55wt.% of edible oils and fats, (B) 1-5wt.% of a fatty acid monoglyceride, (C) 1-5wt.% of an organic acid monoglyceride, (D) 0.05-0.5wt.% of a pH adjustor, (E) 0.5-5wt.% of a sucrose fatty acid, (F) 20-35wt.% of a sugar alcohol and (G) 0.001-0.005wt.% of α-amylase. An oil phase containing the component A and the component B is added to an emulsifying agent phase containing the component C to the component E and part of the component F, emulsified, mixed with the rest of the component B, the component G and a water phase containing starch, quenched and kneaded to give the composition. The composition is useful for providing bread hardly aging in spite of possession of soft texture and has excellent dispersibility to dough for bread.