Title:
OIL-IN-WATER TYPE EMULSIFIED OIL AND FAT COMPOSITION FOR KNEADING INTO BREADMAKING, BREAD DOUGH, AND BREAD PRODUCT
Document Type and Number:
Japanese Patent JP2022070172
Kind Code:
A
Abstract:
To provide an oil-in-water type emulsified oil and fat composition for kneading into breadmaking capable of obtaining a bread product which is large in volume and has good crisp feeling, softness and melt-in-the-mouth.SOLUTION: An oil-in-water type emulsified oil and fat composition for kneading into breadmaking in which sugar content is 2.0 mass% or less, and SFC of an oil phase is 55-100 at 10°C, 30-100 at 20°C, and 15 or less at 40°C. It is preferable to contain a milk raw material in which the content of phosphatide in milk solid is 2 mass% or more.SELECTED DRAWING: None
Inventors:
KIMURA NOBUHIRO
SHIMADA TOSHIHIRO
SHIMADA TOSHIHIRO
Application Number:
JP2020179260A
Publication Date:
May 12, 2022
Filing Date:
October 26, 2020
Export Citation:
Assignee:
ADEKA CORP
International Classes:
A23D7/00; A21D2/14; A21D2/26; A21D13/00; A23D7/005
Attorney, Agent or Firm:
Showa International Patent Office