PROBLEM TO BE SOLVED: To provide a bakery oil/fat composition in which a bread with high aging resistance can be obtained even for a bread that is soft and moist and good in mouth-melting, and in particular for a bread using high water-absorbent material such as raisin bread and kinako (soybean flour) spread for filling.SOLUTION: Provided are: a bakery plastic water-in-oil type emulsion oil/fat composition containing a water-insoluble and water-swellable dietary fiber by 0.1 to 5 mass% (based on the composition) a bakery dough using the bakery plastic water-in-oil type emulsion oil/fat composition and a bakery product which is a heated product of the bakery dough.SELECTED DRAWING: NoneCOPYRIGHT: (C)2019,JPO&INPIT【課題】ソフトでしとりと口溶けが良好であり、とくにレーズンパンやきな粉スプレッドなどの吸水性の高い素材をフィリングに使用したパンであっても老化耐性の高いパンを得ることができるベーカリー用油脂組成物を提供すること。【解決手段】水不溶性且つ水膨潤性の食物繊維を0.1~5質量%(組成物基準)含有するベーカリー用可塑性油中水型乳化油脂組成物、該ベーカリー用可塑性油中水型乳化油脂組成物を使用したベーカリー生地、及び該ベーカリー生地を加熱品であるベーカリー製品。【選択図】なし
