Fat and oil composition for bakery products and bakery products using the fat composition for bakery products

摘要

PROBLEM TO BE SOLVED: To provide an oil and fat composition for bakery products which improves crispy and soft feelings without impairing flavor of bakery products and can retain the texture even when toasted and a bakery product using the oil and fat composition for bakery products.SOLUTION: An oil and fat composition for bakery products comprises oil and fat, a monoglycerol fatty acid ester, propylene glycol mono-fatty acid ester and a diglycerol mono-fatty acid ester containing palmitic acid as a constituent fatty acid, and the content of triglycerides in the oil and fat satisfies conditions (1) to (3). (1) The content of SSS is 5-13 mass%; (2) the total content of S2U and SU2 is 40-70 mass%; and (3) the content of UUU is 17-38 mass%, where S is a saturated fatty acid and U is an unsaturated fatty acid.