| abstract |
PROBLEM TO BE SOLVED: To provide a roll-in fat / oil composition which has good workability in preparing bakery dough, and has very good melting and floating in a mouth of a baked product obtained by baking bakery dough. SOLUTION: A triglyceride (SXX) represented by SXX and a triglyceride (SX) represented by SXS in an oil phase are provided. And S) in the oil phase. XX / (SXX + SXS) is 0.5 or more, wherein the fat or oil composition for roll-in is provided. [However, S: a saturated fatty acid having 16 or more carbon atoms, X: a trans-type unsaturated fatty acid having 16 or more carbon atoms] |