PROBLEM TO BE SOLVED: To provide a water-in-oil emulsion composition which is suitable for baking bakery products or the like, excellent in emulsion stability, easy to knead with a dough, and excellent in flavor having a favorable soft feeling.SOLUTION: The water-in-oil emulsion composition for a bakery contains: 1.3 to 5 mass% of an unsaturated monoacylglycerol, 5 to 60 mass% of a diacylglycerol, and 35 to 90 mass% of a triacylglycerol, and has an oil phase component with an open-tube melting point of 20 to 50°C.COPYRIGHT: (C)2012,JPO&INPIT【課題】乳化安定性に優れ、生地に練り込みやすく、良好なソフト感を有しながら風味にも優れたベーカリー製品等を焼き上げるのに好適な油中水型の乳化組成物を提供する。【解決手段】不飽和モノアシルグリセロール1.3~5質量%と、ジアシルグリセロール5~60質量%と、トリアシルグリセロール35~90質量%とを含有し、上昇融点が20~50℃である油相成分を有するベーカリー用油中水型乳化組成物。【選択図】なし
