PROBLEM TO BE SOLVED: To provide a bread which is crisp and readily meltable in the mouth, for a broad range of bread composition.SOLUTION: A bread dough includes: (a) 5 to 40 parts by mass of a specific transesterified fat (b) 0.03 to 1 parts by mass of polyglycerol fatty acid ester having an HLB of 8 or less (c) 0.02 to 0.8 parts by mass of polyglycerol fatty acid ester having an HLB of 12 or more relative to 100 parts by mass of a starch raw material.COPYRIGHT: (C)2015,JPO&INPIT【課題】幅広いパンの配合で、はぎれがよく、口どけの良好なパンを提供すること。【解決手段】パン生地中に、澱粉性原料100質量部に対して、(a) 特定のエステル交換油脂を5~40質量部、(b) HLBが8以下のポリグリセリン脂肪酸エステルを0.03~1質量部、(c) HLBが12以上のポリグリセリン脂肪酸エステルを0.02~0.8質量部含有させることで解決した。【選択図】なし
