abstract |
The present invention provides a fat and oil composition for bakery products, containing 20 to 60% by weight of the following components (A) and 3 to 20% by weight, on the dry-weight basis, of the following component (B):n (A) fats and oils containing 10 to 90% by weight of diacylglycerol; (B) egg yolk andn na bakery product containing the same. |