PROBLEM TO BE SOLVED: To provide a water-in-oil type emulsified fat composition having plasticity, excellent in milk taste； and a bakery product excellent in milk taste.SOLUTION: The water-in-oil type emulsified fat composition having plasticity includes 0.5 to 5 mass% of milk protein, 5 to 30 mass% of saccharides, and a high-sweetness sweetener, with 5 to 30 pts.mass of saccharides relative to 1 pt.mass of milk protein. The bakery product uses the water-in-oil type emulsified fat composition having plasticity. Preferably the water-in-oil type emulsified fat composition having plasticity has a proportion of whey protein in the milk protein of 40 to 100 mass%.COPYRIGHT: (C)2015,JPO&INPIT【課題】良好なミルク風味を有する可塑性油中水型乳化油脂組成物、及び、良好なミルク風味を有するベーカリー製品を提供すること。【解決手段】乳たんぱく質を０．５～５質量％、糖類を５～３０質量％及び高甘味度甘味料を含有し、乳たんぱく質１質量部に対して糖類を５～３０質量部含有することを特徴とする可塑性油中水型乳化油脂組成物、及び、該可塑性油中水型乳化油脂組成物を使用したベーカリー製品。前記可塑性油中水型乳化油脂組成物は、乳たんぱく質に占めるホエイたんぱく質の割合が４０～１００質量％であることが好ましい。【選択図】なし
