PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for bread-making kneading which can impart freeze resistance to kneaded bread dough without especially using an emulsifier, has both elastic texture and a moisture feeling without deteriorating dough physical properties, and can provide bread that hardly retrogrades.SOLUTION: The emulsified oil-and-fat composition for bread-making kneading contains dextrin whose DE is 2-9 in an aqueous phase in an amount of 12-50 mass% on the basis of the aqueous phase. In the emulsified oil-and-fat composition for bread-making kneading, it is desirable that a water content is 10-65 mass%.COPYRIGHT: (C)2013,JPO&INPIT【課題】特に乳化剤を使用せずとも、練りこんだパン生地に冷凍耐性を付与することができ、生地物性を悪化させることなく、もっちり感としとり感を併せ持ち、老化しにくいパンを得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】DEが2~9であるデキストリンを水相中に、水相基準で12~50質量%含有することを特徴とする製パン練り込み用乳化油脂組成物。該製パン練り込み用乳化油脂組成物において、水分含量は10~65質量%であることが好ましい。【選択図】なし
