JP2012217432A - Topping dough for bakery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide topping dough for bakery, wherein, after baked, the topping dough is good in crispy texture and meltability in the mouth, has an appearance having deep clear cracks, and has good extensibility, in spite of a low oil content.SOLUTION: The topping dough for bakery is characterized by including an oil-in-water type emulsion composition having an oil content of ≥30 mass%, and including only the oil-in-water type emulsion composition as an oil component.

Description

  The present invention relates to a top dough for bakery.

  In a bakery product using a top dough represented by melon bread, it has been required to have a crisp texture even though the top dough after baking has a low oil content. However, when margarine, which is a commonly used shortening or water-in-oil emulsion, is used for the top dough, if the oil content is low, the crisp texture of the top dough after baking is good. Couldn't get.

On the other hand, Patent Documents 1 and 2 can be cited as prior arts for examining the texture of the top dough after baking in melon bread.
In Patent Document 1, to obtain a melon bread that maintains a crunchy texture even after a long time in the skin dough after baking, the object is achieved by producing the skin dough by a flower batter method. Is described. However, there has been a drawback that the outer dough after baking has a powdery texture.
In Patent Document 2, in order to obtain a melon bread that is crispy, light and crisp, the top dough is placed on or coated on the inner dough as a bread dough, and the baking bread is baked by taking a roasting oven. The confectionery bread is described in which the top dough is kneaded with raw materials mainly composed of flour, chemical expansion agent and water, and then refrigerated and divided and molded. However, since the top dough of Patent Document 2 uses shortening, if the oil content is low, it has been impossible to obtain a crisp texture in the top dough after baking.

JP 2007-228940 A JP-A-8-191657

  Accordingly, an object of the present invention is to provide a crisp texture even though the bakery top dough after baking has a low oil content.

As a result of various studies to achieve the above object, the present inventors have found that the oil-in-water emulsification type is the reverse emulsification form, not the shortening or water-in-oil type margarine used in the conventional dough for bakery. It was found that the above problem can be solved by using an oil-in-water emulsion composition having an oil content of 30% by mass or more.
This invention is made | formed based on the said knowledge, and solves by the top dough for bakery characterized by containing the oil-in-water-type emulsion composition whose oil content is 30 mass% or more.

  The bakery top dough of the present invention has a crisp texture, good mouthfeel, and has a deep clear crack, even though the bakery top dough after baking is low in oil. be able to. Further, the top dough for bakery of the present invention has good extensibility.

Hereinafter, the bakery top dough of the present invention will be described.
The oil-in-water emulsion composition (hereinafter also referred to as oil-in-water emulsion composition) having an oil content of 30% by mass or more contained in the bakery top dough of the present invention will be described.

The fats and oils to be contained in the oil-in-water emulsion composition are not particularly limited. For example, palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, canola oil, rice oil, sunflower oil , Safflower oil, beef fat, milk fat, pork fat, cacao fat, shea fat, mango kernel oil, monkey fat, iripe fat, fish oil, whale oil and other vegetable oils, animal fats and oils, hydrogenation, fractionation and transesterification The fats and oils which performed the 1 or 2 or more process selected are mentioned. In the present invention, these fats and oils can be used alone or in combination of two or more.
In the present invention, it is preferable to contain, as the oil and fat, an oil and fat that is liquid at normal temperature (30 ° C.), more preferably an oil and fat that has a melting point of less than 20 ° C., and most preferably an oil and fat that has a melting point of less than 10 ° C.
The oil content of the oil-in-water emulsion composition should be 30% by mass or more including oils and fats contained in the oil-in-water emulsion composition and oil components derived from raw materials contained in the oil-in-water emulsion composition. Yes, preferably 30 to 90% by mass, more preferably 40 to 80% by mass, and most preferably 40 to 60% by mass. In the present invention, if the oil content of the oil-in-water emulsion composition is less than 30% by mass, the bakery top dough after baking has a ground texture and is not preferable.

  The water content of the oil-in-water emulsion composition preferably includes, for example, water such as tap water, mineral water, ground water, and water contained in raw materials such as milk and liquid sugar contained in the oil-in-water emulsion composition. It is 70 mass% or less, More preferably, it is 10-70 mass%, More preferably, it is 20-60 mass%, Most preferably, it is 40-60 mass%.

The oil-in-water emulsion composition preferably contains an emulsifier.
The emulsifier preferably contains both a polyglycerol fatty acid ester and a glycerol mono fatty acid ester.
The polyglycerin fatty acid ester is preferably a hydrophilic polyglycerin fatty acid ester, and more preferably an HLB9 or higher polyglycerin fatty acid ester.
The fatty acid residue constituting the polyglycerol fatty acid ester is preferably a saturated fatty acid, and examples thereof include residues such as lauric acid, myristic acid, palmitic acid, stearic acid, and behenic acid.
The polyglycerin constituting the polyglycerin saturated fatty acid ester is not particularly limited as long as it is hydrophilic, but preferably has a polymerization degree of glycerin of 2 to 12, more preferably 6 to 6 in terms of obtaining a high HLB. A value of 10 is good.
The number of ester bonds in one molecule constituting the polyglycerin saturated fatty acid ester is not limited as long as it is hydrophilic, but the number of ester bonds in one molecule is preferably 3 or less, more preferably 2 Hereinafter, the monoester which is most preferably 1 is good.
The content of the polyglycerin fatty acid ester in the oil-in-water emulsion composition is preferably 0.5 to 10% by mass, more preferably 1 to 8% by mass, and most preferably 3 to 6% by mass.
The glycerin monofatty acid ester is preferably a lipophilic glycerin monofatty acid ester, and more preferably a glycerin monofatty acid ester having an HLB of 6 or less.
Examples of fatty acid residues constituting the glycerin mono fatty acid ester include residues such as lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, and behenic acid.
The content of the glycerin monofatty acid ester is preferably 1 to 20% by mass, more preferably 2 to 10% by mass, and most preferably 3 to 6% by mass in the oil-in-water emulsion composition.

The oil-in-water emulsified composition, if necessary, as other emulsifiers other than the above-mentioned polyglycerin fatty acid ester and glycerin monofatty acid ester, Glycerin citrate fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, poly Synthetic emulsifiers such as oxyethylene sorbitan monoglyceride, for example, soy lecithin, egg yolk lecithin, soy lysolecithin, egg yolk lysole Chin, enzyme-treated yolk may be used one or more selected from among natural emulsifiers such as milk fat globule membrane protein.
The content of the other emulsifier is preferably 50% by mass or less, more preferably 30% by mass or less, in the oil-in-water emulsion composition.

The oil-in-water emulsion composition may contain a saccharide.
Examples of the saccharide include white sugar, granulated sugar, powdered sugar, liquid sugar, glucose, fructose, sucrose, maltose, enzyme saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, honey, oligo Among sugar, reducing sugar polydextrose, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, reduced lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, trehalose, etc. 1 type (s) or 2 or more types selected from can be used.

The oil-in-water emulsion composition may contain a sweetener.
As said sweetener, 1 type (s) or 2 or more types selected from sucralose, stevia, aspartame, thaumatin, saccharin, neotame, acesulfame potassium, licorice, Rakan fruit etc. can be used.
The total content of the saccharide and the sweetener is not particularly limited, but is preferably 50% by mass or less, more preferably 30% by mass or less, and most preferably in terms of solid content in the oil-in-water emulsion composition. It is 15 mass% or less.

The oil-in-water emulsion composition may contain a thickening stabilizer.
Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin 1 type (s) or 2 or more types selected from among these can be used.
Although there is no restriction | limiting in particular in content of the said thickening stabilizer, Preferably it is 10 mass% or less in the said oil-in-water emulsion composition, More preferably, it is 5 mass% or less, Most preferably, it is 3 mass% or less.

  The oil-in-water emulsified composition further requires dairy products, proteins, cereals, enzymes, salting agents such as salt and potassium chloride, starch, dextrin, acidulants, inorganic salts, organic acid salts, seasonings, amino acids, fruits , Fruit juice, nut paste, spices, eggs, coffee products, cacao products, chocolate, tea, green tea, beans, vegetables, meat, seafood and other food ingredients, flavors, fruit juices, colorings, preservatives, shelf life improvers , One or more selected from pH adjusters, antioxidants, and the like can be used.

Next, the manufacturing method of the said oil-in-water emulsion composition is demonstrated. The production method of the oil-in-water emulsion composition is not particularly limited. For example, first, an oil phase is prepared by adding other raw materials to fats and oils as necessary. On the other hand, an aqueous phase is prepared by adding other raw materials to water if necessary. Then, the obtained oil phase and aqueous phase are mixed and emulsified into an oil-in-water type. And if necessary, sterilization is performed. The sterilization method may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.
Next, it is cooled (preferably 5 ° C. or lower) and solidified to obtain an oil-in-water emulsion composition. Further, in any of the production steps when producing the oil-in-water emulsion composition, nitrogen, air, or the like may be contained or not.
The oil-in-water emulsion composition preferably has plasticity.

Next, the bakery top dough of the present invention will be described.
Examples of the bakery top dough of the present invention include sable dough, biscuit dough, cookie dough, galette dough, kneaded pie dough, and tart dough.
The top dough for bakery of this invention contains the oil-in-water-type emulsion composition whose said oil content is 30 mass% or more. The content of the oil-in-water emulsified composition having an oil content of 30% by mass or more is preferably 10 to 50 parts by mass, and more preferably 15 to 100 parts by mass with respect to 100 parts by mass of flour used in the bakery top dough. 45 parts by mass, most preferably 20-40 parts by mass. The oil-in-water emulsified composition having an oil content of 30% by mass or more is used by kneading into the bakery top dough of the present invention.

Examples of cereal flour used in the top dough for bakery of the present invention include strong flour, semi-strong flour, medium flour, thin flour, durum flour, whole grain flour, rye flour, rice flour, etc. 1 selected from these Species or two or more can be used. In particular, it is preferable to use soft flour.
If necessary, the top dough for bakery of the present invention may contain oils and fats other than the oil-in-water emulsion composition having an oil content of 30% by mass or more, starches, eggs, sugars, sweeteners, dairy products, emulsifiers, Viscosity stabilizer, raw alcohol, distilled liquor such as shochu, whiskey, vodka, brandy, brewed liquor such as wine, sake, beer, various liqueurs, swelling agents, water, salt, seasoning, spice, flavoring, coloring, Use cocoa, chocolate, yogurt, cheese, matcha, tea, coffee, tofu, yellow powder, beans, vegetables, fruit, juice, jam, fruit sauce, fruits, herbs, meat, seafood, preservatives, shelf life improver, etc. be able to.

Examples of the fats and oils other than the oil-in-water emulsion composition having an oil content of 30% by mass or more include, for example, a water-in-oil emulsion, a double emulsion composition, shortening, fluid shortening, liquid oil, and an oil content of less than 30% by mass. The oil-in-water type emulsion composition of these is mentioned, The 1 type (s) or 2 or more types chosen from these can be used.
The oil and fat other than the oil-in-water emulsion composition having an oil content of 30% by mass or more is preferably 25 parts by mass or less, more preferably 10 parts by mass or less, with respect to 100 parts by mass of flour used in the bakery top dough. It is.
In particular, in the bakery top dough of the present invention, it is desirable to use only the oil-in-water emulsion composition having the oil content of 30% by mass or more as the oil in the bakery top dough. In other words, in the bakery top dough of the present invention, it is desirable not to use a raw material containing oil in addition to the oil-in-water emulsion composition in which the oil content is 30% by mass or more.

Examples of the starches include corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, sweet potato starch, sago starch, rice starch, waxy rice starch, and other starches treated with enzymes such as amylase, , Modified starch, etc., which have been subjected to one or more treatments selected from alpha treatment, decomposition treatment, etherification treatment, esterification treatment, crosslinking treatment, grafting treatment, etc. 1 type (s) or 2 or more types selected from can be used.
The starch is preferably 30 parts by mass or less with respect to 100 parts by mass of the flour used in the bakery top dough.

Examples of the eggs include whole egg, egg yolk, egg white, salted whole egg, salted egg yolk, salted egg white, sweetened whole egg, sugared egg yolk, sugared egg white, dried whole egg, dried egg yolk, dried egg white, frozen whole egg, frozen egg yolk, Frozen egg white, frozen sweetened whole egg, frozen sweetened egg yolk, frozen sweetened egg white, enzyme-treated whole egg, enzyme-treated egg yolk, enzyme-treated egg white, etc. may be used, and one or more selected from these may be used it can.
The eggs are preferably 3 to 50 parts by mass, and more preferably 10 to 40 parts by mass with respect to 100 parts by mass of the flour used in the bakery top dough.

  Examples of the saccharide include white sugar, granulated sugar, powdered sugar, liquid sugar, glucose, fructose, sucrose, maltose, enzyme saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, honey, oligo Sugar, reducing sugar polydextrose, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, dextrin, reduced lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, trehalose, etc. 1 type or 2 types or more selected from these can be used.

Examples of the sweetener include sucralose, stevia, aspartame, thaumatin, saccharin, neotame, acesulfame potassium, licorice, rahan fruit and the like, and one or more selected from these can be used.
The total content of the saccharide and sweetener is preferably 20 to 70 parts by mass, more preferably 40 to 60 parts by mass, in terms of solid matter, with respect to 100 parts by mass of flour used in the top dough for bakery. .

The above dairy products include raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, partially skimmed milk, skimmed milk, processed milk, cheese, concentrated whey, ice creams, concentrated milk, skim concentrated milk , Sugar-free milk, sugar-free skim milk, sweetened milk, sweetened skim milk, whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened milk powder, formula powdered milk, fermented milk Lactic acid bacteria beverages, milk beverages, calcium caseinate, sodium caseinate, potassium casein, magnesium caseinate, whey protein concentrate, total milk protein, whey minerals, etc., one or more selected from these Can be used.
The dairy product is preferably 20 parts by mass or less, more preferably 10 parts by mass or less, in terms of solid matter, based on 100 parts by mass of flour used in the bakery top dough.

Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose. Synthetic emulsifiers such as fatty acid esters, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, for example, soy lecithin , Egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, milk fat globule membrane protein, etc. Emulsifiers and the like, may be used alone or two or more selected from these.
The emulsifier is preferably 5 parts by mass or less, more preferably 2 parts by mass or less, with respect to 100 parts by mass of flour used in the bakery top dough.

  Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin 1 type, or 2 or more types selected from these can be used.

Next, the manufacturing method of the top dough for bakery of this invention is described.
The bakery top dough of the present invention can be obtained by a known method such as a sugar batter method, a flower batter method, an all-in-mix method, or a melted butter method.
The oil content of the bakery top dough of the present invention thus obtained is preferably 5 to 50 parts by weight, more preferably 7 to 40 parts by weight with respect to 100 parts by weight of flour used in the bakery top dough. Parts, most preferably 10 to 30 parts by weight.

The bakery product using the bakery top dough of the present invention will be described.
The method for producing the bakery product is not particularly limited. For example, the bakery top dough according to the present invention is formed into a plate shape, placed on the formed bread dough, and frozen after being formed into a plate shape. Bakery dough obtained by placing the bakery top dough on the formed bread dough, by hand molding or by wrapping the bread dough with the bakery top dough using an automatic wrapping machine Can be manufactured.

As the bread dough, any bread dough generally used for melon bread can be used without any problem. For example, bread dough, confectionery bread dough, variety red dough, Danish dough, donut dough, and the like can be used. Among them, it is preferable to use confectionery bread dough, Danish dough, etc. in terms of good softness.
The bread dough is preferably a dough having an oil content of preferably 1 to 50 parts by weight, more preferably 5 to 20 parts by weight, with respect to 100 parts by weight of flour used in the bread dough. If the oil content is less than 1 part by mass with respect to 100 parts by mass of flour used in bread dough, the texture becomes crunchy over time. On the other hand, when the oil content exceeds 50 parts by mass with respect to 100 parts by mass of flour used in bread dough, in addition to having a strong oily feeling and an oily texture, the bakery top dough is peeled off during storage. There is also a risk that it will be easy to get.
In addition, the manufacturing method of the said bread dough is not specifically limited, It can obtain by a well-known method.
In addition, the blending ratio of the bakery top dough and the bread dough of the present invention is preferably 25 to 140 parts by weight, more preferably 50 to 100 parts by weight, based on 100 parts by weight of the bread dough. . When the blending ratio of the bakery top dough is less than 25 parts by mass or exceeds 140 parts by mass, it is difficult to impart a crisp texture to the bakery top dough after baking.

  Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the present invention is not limited by the following examples.

<Preparation of oil-in-water emulsion composition>
[Production Example 1]
An oil phase was prepared by adding 4% by mass of glycerin monostearate of HLB4 and 1% by mass of butter flavor to 43% by mass of soybean salad oil. 4% by mass of decaglycerin monostearate of HLB13 was added to 48% by mass of water to prepare an aqueous phase. And the oil phase and the water phase were emulsified in an oil-in-water type, cooled and solidified to produce an oil-in-water emulsion composition 1 having plasticity.

[Production Example 2]
An oil phase was prepared by adding 4% by mass of glycerin monostearate of HLB4 and 1% by mass of butter flavor to a mixed oil of 24% by mass of soybean salad oil and 19% by mass of palm oil. 4% by mass of decaglycerin monostearate of HLB13 was added to 48% by mass of water to prepare an aqueous phase. Then, the oil phase and the aqueous phase were emulsified in an oil-in-water type, cooled and solidified to produce an oil-in-water emulsion composition 2 having plasticity.

[Example 1]
30 parts by weight of the oil-in-water emulsified composition 1 of [Production Example 1] and 50 parts by weight of white sucrose are put in a mixer bowl, set in a vertical mixer, using a beater, low speed for 30 seconds, then inside Creamed 3 minutes fast. Next, 30 parts by mass of whole egg (net) is added and mixed in several times, and a mixture of 100 parts by mass of weak flour and 1 part by mass of baking powder mixed in advance is added and mixed at a low speed for 1 minute. No. 1 bakery top dough was obtained.

[Example 2]
In Example 1, the oil-in-water emulsion composition 2 of [Production Example 2] was used instead of the oil-in-water emulsion composition 1 in the same manner as in Example 1 except that the oil-in-water emulsion composition 2 was used. A bakery top dough was obtained.

Example 3
30 parts by weight of the oil-in-water emulsified composition 1 of [Production Example 1], 50 parts by weight of super white sugar, 30 parts by weight of whole egg (net), 100 parts by weight of flour and 1 part by weight of baking powder in a mixer bowl The mixture was set in a vertical mixer and mixed for 3 minutes at low speed using a beater to obtain a top dough for bakery of Example 3.

[Comparative Example 1]
In the same manner as in Example 1 except that butter which is a water-in-oil emulsion having an oil content of 80% by mass was used in place of the oil-in-water emulsion composition 1 in Example 1, a top for bakery was used. I got the dough.

[Comparative Example 2]
A bakery top dough was obtained in the same manner as in Example 1 except that a shortening (melting point: 34 ° C.) having an oil content of 100% by mass was used instead of the oil-in-water emulsion composition 1 in Example 1. It was.

[Comparative Example 3]
The formulation and production method of Example 1 is the same as Example 1 except that 16.1 parts by mass of water-in-oil emulsified margarine (melting point: 34 ° C.) having an oil content of 80% is used without using oil-in-water emulsified composition 1. Similarly, a bakery top dough was obtained.

[Comparative Example 4]
In the same manner as in Example 3 except that butter, which is a water-in-oil emulsion having an oil content of 80%, was used in place of the oil-in-water emulsion composition 1 in Example 3, the top dough for the bakery was used. Got.

<Manufacture of melon bread>
70 parts by weight of strong flour, 3 parts by weight of yeast, 0.1 part by weight of yeast food, 3 parts by weight of white sucrose, and 40 parts by weight of water are placed in a mixer bowl and set in a vertical mixer. Mix for 2 minutes at medium speed to obtain a medium seed dough. This medium seed dough was subjected to seed fermentation for 2 hours at 28 ° C. in a fermentation room.
Next, 30 parts by mass of strong powder, 20 parts by mass of white sucrose, 1.0 part by mass of sodium chloride, and 22 parts by mass of water were further added to the obtained dough and mixed for 3 minutes at low speed and 4 minutes at medium speed. Here, 10 parts by mass of kneading margarine (melting point of used oil and fat: 34 ° C.) having an oil content of 80% by mass was added and mixed for 3 minutes at a low speed and for 5 minutes at a medium speed to obtain a main dough (kneading up) Temperature: 28 ° C).
The homemade dough was divided into 60 g after taking a floor time of 30 minutes, and a bench time of 20 minutes was further obtained to obtain bread dough.
On the other hand, the bakery top dough obtained in Examples 1 to 3 and Comparative Examples 1 to 4 was divided into 50 g, and rolled using a rolling pin so as to form a circle having a diameter of 100 mm and a thickness of 5 mm.
And by hand forming, the bread dough obtained above was wrapped with the shaped dough for the bakery, taken at 50 ° C. for 50 minutes at a temperature of 36 ° C. and a relative humidity of 70%, and then in a fixed kiln at 190 ° C. After baking for 16 minutes, melon bread was obtained.

<Evaluation>
The extensibility at the time of shaping | molding of the top cloth for bakery obtained in Examples 1-3 and Comparative Examples 1-4, and the top cloth for bakery obtained in Examples 1-3 and Comparative Examples 1-4 are used. The crispness, crispness and appearance of the bakery top dough after baking were evaluated in Table 1 according to the following evaluation criteria.
(Extensible)
○: Good extensibility ×: Difficult to extend (tooth cut)
○: Good crispness ×: Bad crispness (melted in the mouth)
○: Melting in mouth is good △: Melting in mouth is slightly bad ×: Poor melting in mouth (appearance)
○: Deep cracks are observed △: Shallow cracks are observed ×: No cracks are observed

  From the results of Table 1, the bakery top dough of Examples 1 to 3 using an oil-in-water emulsion composition having an oil content of 30% by mass or more as a kneading fat had good extensibility during molding. . Moreover, in the melon bread using the bakery top dough of Examples 1-3, the crispness of the bakery top dough after baking was good, the mouth melted well, and the appearance of deep cracking was observed.

  The bakery top dough of Comparative Example 1 using butter as a kneading fat was excellent in extensibility at the time of molding, but in the melon bread using the bakery top dough of Comparative Example 1, The appearance of the bakery top dough was poor, the melting of the mouth was slightly poor, and shallow cracks were seen.

  The bakery top dough of Comparative Example 2 using shortening as a kneading fat had good extensibility at the time of molding, but in the melon bread using the bakery top dough of Comparative Example 2, The appearance of the bakery top dough was poor, the melting of the mouth was slightly poor, and shallow cracks were seen.

  The upper dough for bakery of Comparative Example 3 manufactured by the sugar batter method using margarine of water-in-oil emulsification as kneading fat and oil is difficult to be stretched at the time of molding. In the melon bread using the dough, the bakery top dough after baking was crisp, slightly melted in the mouth, and had no appearance of cracking.

  The overcloth for bakery of Comparative Example 4 manufactured by the all-in-mix method using margarine emulsified in water-in-oil emulsified as a kneading fat is difficult to stretch at the time of molding, and for bakery of Comparative Example 4 In the melon bread using the top dough, the appearance of the bakery top dough after baking was poor, the mouth melted poorly, and shallow cracks were seen.

Claims (4)

  A bakery top dough comprising an oil-in-water emulsion composition having an oil content of 30% by mass or more.   The top dough for bakery of Claim 1 which contains only the oil-in-water-type emulsion composition whose said oil content is 30 mass% or more as an oil content.   The top dough for a bakery according to claim 1 or 2, wherein the oil-in-water emulsion composition having an oil content of 30% by mass or more contains a liquid oil.   A bakery product using the top dough for bakery according to any one of claims 1 to 3.