PROBLEM TO BE SOLVED: To provide water-in-oil emulsified oil and fat composition for kneading in bakery, capable of achieving favorable workability since bakery dough using an automatic bean paste filling machine in particular is not sticky, and providing a sufficient volume, soft texture, favorable melting effect in the mouth, and good flavor in bakery products which are either baked or fried.SOLUTION: The water-in-oil emulsified oil and fat composition for kneading in bakery includes polyglycerol-condensed ricinolein acid ester by 1-3 wt.%, glycerol succinic acid fatty acid ester by 1-5 wt.%, and glycerol diacetyltartaric acid fatty acid ester by 1-5 wt.% (by composition standards).COPYRIGHT: (C)2012,JPO&INPIT【課題】特に自動包餡機を用いたベーカリー生地においてべたつきがないため作業性がよく、焼成または揚げたベーカリー製品においても、十分ボリューム感があり、ソフトな食感と良好な口溶けと良好な風味が得られるベーカリー練り込み用油中水型乳化油脂組成物を提供すること。【解決手段】ポリグリセリン縮合リシノレイン酸エステル1~3質量%、グリセリンコハク酸脂肪酸エステル1~5質量%、及びグリセリンジアセチル酒石酸脂肪酸エステル1~5質量%(組成物基準)を含有するベーカリー練り込み用油中水型乳化油脂組成物。【選択図】なし
