| abstract |
An object of the present invention is to provide a bakery food that has no stickiness and does not feel oily at the moment when it is put in the mouth, but has a juicy feeling that oils and fats ooze out from the bakery food when chewed with teeth, and in particular, has the effect Provided is an oil / fat composition for bakery foods capable of producing Danish pastries. An oil and fat composition for bakery foods in which the triglyceride composition in the whole oil and fat satisfies the following conditions 1) to 4). 1) The content of S3 is 0.1 to 8% by mass 2) The content of s2U is 28% by mass or more. 3) The mass ratio of P and St constituting s2U is P / St> 2. 4) The total amount of sD2 content and U3 content is 20 to 40% by mass In the above 1) to 4), S, s, U, P, St and D represent the following fatty acid residues, respectively. S: saturated fatty acid residue s: saturated fatty acid residue having 16 to 18 carbon atoms U: unsaturated fatty acid residue having 16 to 18 carbon atoms P: palmitic acid residue St: stearic acid residue D: 16 to 18 carbon atoms No polyunsaturated fatty acid residues [selection figure] |