| abstract |
PROBLEM TO BE SOLVED: To provide a bakery product for which the aging phenomenon is suppressed with time, and a bakery oil composition for a bakery product having both soft texture and chipping and mouth melting. A fat and oil composition for a bakery, comprising a tetrasaccharide-forming amylase. Preferably, the oil-and-fat composition for bakery which further contains maltose formation amylase in 0.01 to 5.5 unit to 1 unit of tetrasaccharide formation amylase. More preferably, the oil and fat composition for a bakery, which comprises hemicellulase. More preferably, the above-mentioned oil and fat composition for a bakery, further comprising a water-soluble dietary fiber having a weight average molecular weight of 200,000 or less. 【Selection chart】 None |