Title:
OIL AND FAT COMPOSITION FOR FROZEN PASTRY DOUGH KNEADING AND FROZEN PASTRY DOUGH
Document Type and Number:
Japanese Patent JP2022002469
Kind Code:
A
Abstract:
To provide an oil and fat composition for frozen pastry dough kneading in which operability in pastry dough, volume of a baked pastry, and a texture are improved, and to provide frozen pastry dough containing the oil and fat composition for the frozen pastry dough kneading.SOLUTION: There is provided an oil and fat composition for frozen pastry dough kneading, the composition comprising in (A) an edible oil and fat: (B) ascorbic acid or a salt thereof of 0.2 to 1.0 pt.mass based on 100 pts.mass of the edible oil and fat; and (C) a diglycerol mono fatty acid ester of 0.5 to 5.0 pts.mass based on 100 pts.mass of the edible oil and fat.SELECTED DRAWING: None
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Inventors:
ISHIDA EIICHI
Application Number:
JP2020107658A
Publication Date:
January 11, 2022
Filing Date:
June 23, 2020
Export Citation:
Assignee:
NOF CORP
International Classes:
A21D2/14; A23D9/00; A21D2/16; A21D2/22; A21D10/02; A21D13/80; A23D7/00
Attorney, Agent or Firm:
Patent business corporation Yuji