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 easily produce the bread that has a large volume and an improved texture.SOLUTION: The oil and fat composition for kneading in bread making, containing a gas phase, contains 5 ml or more of oxygen relative to a composition 100 g, and has a specific gravity of less than 0.9. The oil and fat composition for kneading in bread making contains, in the gas phase, oxygen of 22-100%, in volume ratio, preferably. 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、パン生地のべたつきが抑えられ、体積が大きく、食感に優れたパンを簡単に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】組成物100gに対し酸素を5ml以上含有し、比重が0.9未満であることを特徴とする気相含有製パン練り込み用油脂組成物。上記製パン練り込み用油脂組成物は気相中に酸素を22~100%の体積比で含有することが好ましい。上記製パン練り込み用油脂組成物は水分含有量が0.5質量%以下であることも好ましい。【選択図】 なし
