To obtain the subject composition useful for suppressing the unfavorable appearance of bread by adding a triglyceride to a base oil-and-fat, and to obtain bread by using the composition.
This composition is obtained by adding (A) 2-40wt.% of a triglyceride with the constituent fatty acids composed of 10-40wt.% of ≥20C saturated fatty acid and 16-24C unsaturated fatty acid with the isomerization rate of the unsaturated fatty acid (the weight ratio: trans-acid/total fatty acid) at ≥0.5 to (B) a base oil-and-fat (pref. rapeseed oil, safflower oil, cotton-seed oil or palm oil, fish oil, tallow, hardened oil thereof, fractionated oil). The other objective bread is obtained by using this composition in baking process, specifically, mainly in baking of frozen or refrigerated dough.
HASHIMOTO SHINICHI
KATO SHOICHI
