PROBLEM TO BE SOLVED: To provide an oil and fat composition for kneading in bread making that allows oils and fats to mix well in bread dough, suppresses the stickiness of the bread dough, and can produce the bread that shows improvements in its inner layer and texture.SOLUTION: An oil and fat composition for kneading in bread making contains, in an oil phase, 40-100 mass% of transesterified oils and fats, obtained by transesterification of an oil and fat compound containing 70 mass% or more of palm fractionated soft oil. The oil and fat composition for kneading in bread making has a specific gravity of less than 0.9, with the oils and fats being a continuous phase. The oil and fat composition for kneading in bread making has a moisture content of 0.5 mass% or less, preferably.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】パン生地への油脂混合性が良好で、パン生地のべとつきが抑えられ、且つ、内相、食感に優れたパンを製造することができる製パン練り込み用油脂組成物を提供すること。【解決手段】パーム分別軟部油を70質量%以上含む油脂配合物をエステル交換して得られたエステル交換油脂を油相中に40~100質量%含有し、比重が0.9未満であり、油脂を連続相とする製パン練り込み用油脂組成物。製パン練り込み用油脂組成物は水分含有量が0.5質量%以下であることが好ましい。【選択図】 なし
