| abstract |
(57) [Summary] [Object] To provide an oil-in-water emulsified oil / fat composition suitable for kneading for bread, which can be used for the production of bread to produce bread having a soft texture and an antiaging effect. To do. [Structure] An oil phase containing edible oil and fat and a fatty acid monoglyceride is added to an emulsifier phase containing an organic acid monoglyceride, a pH adjusting agent, a sucrose fatty acid ester and a sugar alcohol to emulsify, and then an α-amylase and a sugar are added thereto. An aqueous phase containing alcohol is added, mixed, and quenched and kneaded to obtain. |