There is no purpose of this invention, until recently and there are times when the plasticity oil and fat composition which can produce swelling food such as very soft pan is offered. As for this invention, with wheat flour cloth being the oil and fat composition which is used, when oil phase after 1 hours putting with the 60C, at the 25C 24 hours putting, SFC 8.0% or less, after 15 hours leaving with the 20C of the oil and fat composition which is obtained using the plasticity oil and fat composition and the said plasticity oil and fat composition where hardness is 50g/cm2 - 2000g/cm2, it is the swelling food which becomes.本発明の目的は、従来になく非常にソフトなパンなどの膨化食品を製造することができる可塑性油脂組成物を提供することにある。本発明は、小麦粉生地と共に使用する油脂組成物であって、油相を60℃で1時間置いた後、25℃にて24時間置いたときのSFCが8.0%以下であって、得られた油脂組成物の20℃で15時間放置した後の硬さが50g/cm2~2000g/cm2である可塑性油脂組成物及び該可塑性油脂組成物を使用してなる膨化食品である。
