PROBLEM TO BE SOLVED: To provide a bakery dough that uses a water retention agent and has a high water content, no division, no rounding and no viscosity in forming, exhibits excellent physical properties and a bakery product having no feel of stickiness and good texture in spite of being soft and moist.SOLUTION: There are provided the oil-in-water type emulsified oil and fat composition for kneading in a bakery product comprises 0.5-5 mass% (aqueous phase standard) of water-insoluble and water-swellable dietary fibers in an aqueous phase, the bakery dough comprising the oil-in-water type emulsified oil and fat composition for kneading in bakery product kneaded therein, and the bakery product obtained by heat-treating the bakery dough.COPYRIGHT: (C)2011,JPO&INPIT【課題】保水剤を使用した水分含量の高いベーカリー生地であって、分割、丸め、成形時に粘つきがなく良好な物性を呈するベーカリー生地、及び、ソフトでしっとりしていながら、ねちゃつきの感じられない良好な食感のベーカリー製品を提供すること。【解決手段】水不溶性且つ水膨潤性の食物繊維を水相中に0.5~5質量%(水相基準)含有してなることを特徴とするベーカリー製品練込用水中油型乳化油脂組成物、該ベーカリー製品練込用水中油型乳化油脂組成物を練りこんでなるベーカリー生地、及び該ベーカリー生地を加熱処理してなるベーカリー製品。【選択図】なし
