The water die emulsification constituent in the oil for the berm kuchen which the water die emulsification constituent in the oil for the berm

摘要

PPROBLEM TO BE SOLVED: To provide baked confectionery such as cake and Baumkuchen, excellent in texture and preservation stability of texture, and to provide a water-in-oil emulsified composition for baked confectionery, to be used for producing the baked confectionery. PSOLUTION: This water-in-oil emulsified composition for baked confectionery comprises oil and fat (A) (a solid fat content of 5-80% at 5°C, a solid fat content of 3-50% at 15°C, and a solid fat content of 3-40% at 25°C), propylene glycol fatty acid ester, 0.1-4 mass% of polyglycerol condensed ricinoleic acid ester, and sugar. The baked confectionery which is produced by using the water-in-oil emulsified composition is also provided. PCOPYRIGHT: (C)2009,JPO&INPIT