PROBLEM TO BE SOLVED: To provide a novel material used by kneading into a bread dough to make it possible to produce bread having crispy texture as well as glutinous texture.SOLUTION: An oil-in-water type emulsified oil and fat composition for kneading into a bread dough, containing oil and fat, starch, protein and water and having the following characteristics of A) to C): A) containing a soybean extract as a protein-containing material, which is a water extract from full fat soybean and which has a weight ratio of 100 to 200 mass% of the protein based on carbohydrate, B) containing acid, and C) having a plastic property. The composition contains preferably 5 to 40 mass% of the oil and fat, 2 to 15 mass% of the starch, and 1 to 10 mass% of the protein. The composition contains more preferably the soybean extract and separated soybean protein as the protein-containing material.SELECTED DRAWING: NoneCOPYRIGHT: (C)2019,JPO&INPIT【課題】もっちりとした食感を有しつつ、かつ、歯切れの良い食感を有するパンを製造することができる、パン生地に練り込んで使用する新素材の提供。【解決手段】油脂、澱粉、蛋白質、水分を含み、かつ下記A)~C)の特徴を有するパン生地練り込み用水中油型乳化油脂組成物。A)蛋白質含有素材として、全脂大豆からの水抽出物であって、炭水化物に対する蛋白質の重量比が100~200質量%である大豆抽出物を含むこと、B)酸を含むこと、C)性状が可塑性を有すること。油脂を5~40質量%、澱粉を2~15質量%、蛋白質を1~10質量含むことが好ましい、前記パン生地練り込み用水中油型乳化油脂組成物。蛋白質含有素材として、該大豆抽出物と、更に分離大豆蛋白を含むことが更に好ましい該パン生地練り込み用水中油型乳化油脂組成物。【選択図】なし
