The bread cloth null description below which uses the water die emulsified oil constituent in the oil for the bread-making kneading

摘要

PPROBLEM TO BE SOLVED: To provide a W/O-type emulsified oil-and-fat composition to be kneaded in bread dough, giving bread dough having good physical properties even by using wheat flour having high ash contents such as second-grade flour to obtain bread of quality comparable to bread prepared by using wheat flour having low ash contents. PSOLUTION: The W/O-type emulsified oil-and-fat composition to be kneaded in bread dough includes the following components (1), (2), (3) and (4): (1) a proteolytic enzyme; (2) a glycerol organic acid fatty acid ester; (3) an oxidizing agent; and (4) starch having suppressed gelatinizing and swelling tendency. PCOPYRIGHT: (C)2010,JPO&INPIT