To obtain an oil-in-water type emulsion composition useful for being kneaded with bread dough to produce breads, capable of imparting mild sour tastes to the breads and capable of improving the textures, voluminous touches and tastes of the breads, by compounding an edible fatty oil or fat, water, a vinegar, an egg component and an emulsifier as essential components.
This oil-in-water type emulsion composition contains (A) an edible fatty oil or fat such as rapeseed oil preferably in an amount of 10-50 wt.% (based on the composition), (B) water, (C) a vinegar such as a grain vinegar preferably in an amount of 5-30 wt.%, (D) an egg component such as whole egg preferably in an amount of 3-20 wt.% (converted into yolk), and (E) an emulsifier such as diacetyl tartarate monoglyceride or a glycerol fatty acid ester (monoglyceride) preferably in an amount of 2-10 wt.% as essential components. The oil-in-water type emulsion composition useful for being kneaded with the bread dough to produce the breads is preferably added in an amount of 5-20 pts.wt. to 100 pts.wt. of a powder composition comprising wheat flour, rye flour except the wheat flour, unpolished flour and one or more kinds of other grain flours to produce breads.
FUKAMI SHINJI
NIWA HIROSHI
EBARA KO
