| abstract |
The present invention provides a fat and oil replacement composition containing maltodextrin and potato powder as a bulking agent, calcium sulfate, ascorbic acid, methyl cellulose and sodium stearyl lactate as a fermentation expanding agent, and proteases, lipases and amylases as enzymes that form intermediates. It is about. Baking fat replacement composition of the present invention can simultaneously perform two functions of fat and bread during baking without the addition of fats and fats and baking improvers, and therefore, the composition of the present invention is low in calories and contains trans fat It is not good for health and can produce bread with excellent internal and external quality. |