JP2015181434A - Fat composition for breadmaking, and bread - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fat composition for breadmaking, which allows a soft, crispy and bulky bread to be baked using small amount of fat, can prevent wrinkles and cavings from occurring on the surface after baking, so that good-looking bread can be manufactured.SOLUTION: A fat composition for breadmaking includes 0.01 to 0.8 parts by mass of hemicellulase, 0.5 to 10 parts by mass of diglycerol mono-fatty acid ester, 0.1 to 10 parts by mass of propylene glycol mono-fatty acid ester, relative to 100 parts by mass of a fat. And also provided is bread baked using the fat composition.

Description

  The present invention relates to an oil and fat composition used for bread making and breads containing the same. More specifically, the present invention relates to an oil and fat composition for bread making used for preparing breads by preparing and baking dough using raw materials such as flour, water and yeast, and breads containing the same.

Breads such as bread and confectionery bread are kneaded with fats and oils in order to improve the physical properties of the dough, the state of the baked product, the texture, and the suppression of aging, except for French bread, which is called a hard bread. On the other hand, since there is a tendency that a low-calorie food is desired due to an increase in the health-consciousness of consumers, a product with a reduced amount of fat has been desired.
However, when bread is produced by reducing the amount of oil and fat used, it tends to be hard, resulting in a crisp texture called pulling and a smaller volume. Thus, since fats and oils are closely related to the physical properties of bread dough, it is difficult to produce bread by simply reducing the amount used.
A method using pectin, glucose oxidase and vital gluten (Patent Document 1) is known as a method for obtaining bread having excellent volume and texture without using fats and oils. As a result, the quality of bread has never been obtained.
Further, a method of adding an edible oil / fat substitute containing hydrophobic fine particles having a hydrophobic substance attached to the surface of a fine particle carrier made of an inorganic substance is known (Patent Document 2), but softness of bread is obtained. Is not sufficient to improve the quality of bread.

Furthermore, when the bread is soft, wrinkles tend to occur on the surface of the bread during storage as the crumb softens, and when the volume is further increased, the bread tends to shrink during storage, causing a phenomenon called wrinkling or hip folding (caving), and the appearance There is a problem that the commercial value is significantly reduced.
As a method for preventing wrinkles and hip breakage of bread, an oil composition for bread making in which a propylene glycol alginate powder and glucose oxidase powder are dispersed in a predetermined oil and fat is known (Patent Document 3). There was no effect of softening or improving the volume.
In addition, an oil and fat composition containing diglycerin monofatty acid ester, monoglycerin monofatty acid ester and propylene glycol monofatty acid ester in a certain ratio as an oil and fat composition that is crisp and suppresses the occurrence of wrinkles on the bread surface when the range is raised. Is known (Patent Document 4). However, although the crispness is improved, there is no effect of softening or increasing the volume that causes wrinkles and shrinkage, and it also shows the effect of preventing wrinkles when the range is raised, but over time when bread is left at room temperature The effect of suppressing the generation of wrinkles and waist breaks (caving) due to the shrinkage of bread is not obtained.
Furthermore, a method (Patent Document 5) is known in which propylene glycol alginate and dietary fiber are used to impart moderate elasticity to breads and make it difficult to be crushed. However, the resilience is strong and it is hard to crush, but there is no effect of softening and volume improvement, and it has not been possible to obtain the bread quality that modern consumers demand in terms of improving the quality of bread making.

Patent Document 6 discloses a method for improving the texture of pastries by combining diglycerin monofatty acid ester and propylene glycol monofatty acid ester and two kinds of emulsifiers. It is a production method in which fats and oils are folded in layers, and is baked by a production method having completely different characteristics from the bread referred to in the present invention. Therefore, there is only an effect on the spreadability of the dough and the texture after baking, and if the amount of fats and oils is reduced when used in bread, the extensibility of the dough is lowered, and the softening and volume improvement effects cannot be obtained.
Patent Document 7 discloses a method of blending propylene glycol, diglycerin and the like into liquid oil at room temperature as a method of making a shortening with preferable physical properties, but a glossy and smooth shortening can be obtained, There is no effect to reduce the amount of oil used. Furthermore, the softening effect when used for bread is not sufficient, the volume is not obtained, and the quality demanded by current consumers is inferior.

  As described above, no method has been found to obtain a soft and crisp bread even with a small amount of oil suitable for the health-consciousness demanded by modern consumers. Nevertheless, no method has been found that can prevent wrinkles and caving on the surface after baking and maintain a good appearance. The present invention is intended to solve these two problems.

JP 2006-158325 A JP 2001-218550 A JP 2010-098993 A JP 2009-039070 A JP 2000-333590 A JP 2003-092986 A JP 2000-116323 A

  An oil and fat composition for bread making that can bak a soft, crisp and voluminous bread even with a small amount of fats and oils, and that can prevent surface wrinkling and caving that occurs after baking and produce a bread with an excellent appearance. The purpose is to provide.

As a result of intensive studies to solve the above problems, the inventor of the present invention found that fats and oils for bread making contain a specific amount of hemicellulase, diglycerin monofatty acid ester, and propylene glycol monofatty acid ester. It has been found that when the composition is used, soft and crisp bread can be baked even if the amount of oil used is reduced during bread production. Furthermore, when this fat and oil composition for bread making was used, it was found that wrinkles and caving on the bread surface after baking could be prevented, and bread having an excellent appearance could be produced, and the present invention was completed.
That is, the present invention includes the following (1) to (4).
(1) 0.01 to 0.8 parts by mass of hemicellulase, 0.5 to 10 parts by mass of diglycerin monofatty acid ester, and 0.1 to 10 parts by mass of propylene glycol monofatty acid ester with respect to 100 parts by mass of fat and oil Oil composition for bread making.
(2) The fat and oil composition for breadmaking according to the above (1), wherein the hemicellulase is a hemicellulase derived from a fungus or a bacterium.
(3) The fat-and-oil composition for breadmaking as described in said (1) or (2) whose mass ratio of diglycerin mono fatty acid ester and propylene glycol mono fatty acid ester is 1: 5-5: 1.
(4) Bread baked by using 0.1 to 20 parts by mass of the oil-fat composition for bread making according to any one of (1) to (3) above with respect to 100 parts by mass of wheat flour.

  According to the present invention, the amount of fats and oils used in making bread dough can be reduced to the usual 80-30% on a mass basis, and soft and crisp bread can be baked, and surface wrinkles and caving generated after baking It is possible to provide a bread having an excellent appearance.

It is the photograph which compared the table roll (right) baked using the oil-fat composition for bread-making of Example 1 of this invention, and the table roll (left) baked using the conventional oil-fat composition for bread-making. . Photograph comparing white baked bread (right) baked using the oil composition for bread making of Example 1 of the present invention (white) and white baked bread (left) baked using the conventional oil composition for bread making It is.

  The fat and oil composition for bread making of the present invention contains fat and oil, diglycerin monofatty acid ester, and propylene glycol monofatty acid ester.

  The hemicellulase used in the present invention is an enzyme that acts on polysaccharide hemicellulose to produce hexosan or pentose. Examples include xylanase that hydrolyzes xylan, arabanase that hydrolyzes araban, and mannanase that hydrolyzes mannan. Any hemicellulase may be used, but xylanase is particularly preferred. The hemicellulase used in the present invention is derived from fungi (for example, Trichoderma, Meripirus, Humicola, Aspergillus, Fusarium) or from bacteria (for example, Bacillus). These hemicellulases may be used alone or in combination of two or more. Hemicellulase is 0.01-0.8 mass part with respect to 100 mass parts of fats and oils, and 0.1-0.3 mass part is preferable. If it is less than 0.01 parts by mass, the bread dough will have insufficient stretchability, resulting in bread lacking in softness and volume. Moreover, when it exceeds 0.8 mass part, stickiness will generate | occur | produce in bread dough and workability | operativity will fall. In addition, content is a value at the time of using 90000ug thing as hemicellulase activity, and converts into an activity value per 100g fat (0.01-0.8) x 90000u, Preferably, (0.1-0.1 0.3) × 90000u may be included as a guide. When hemicellulase activity is obtained by adding 3 mL of 0.1N acetate buffer (pH 4.5) to 1 mL of substrate (xylan 10 mg / mL), the amount of reducing sugar corresponding to 1 μmol of xylose is released per minute. The amount of enzyme was 1 u.

As the fatty acid of the diglycerin monofatty acid ester used in the present invention, a fatty acid having 12 to 24 carbon atoms can be used. In particular, it is preferable to use stearic acid or palmitic acid from the viewpoint of improving dough extensibility and obtaining a soft, crisp bread with improved volume. These diglycerin monofatty acid esters may be used alone or in combination of two or more.
Diglycerin monofatty acid ester is 0.5-10 mass parts with respect to 100 mass parts of fats and oils, and 1-5 mass parts is preferable. If the amount is less than 0.5 parts by mass, the effect of modifying the gluten structure is lowered, resulting in insufficient dough extensibility, resulting in a bread lacking in softness and crispness. Moreover, when it exceeds 10 mass parts, the balance of the viscoelasticity of bread dough will collapse | crumble and it will become dough without mechanical resistance, and workability | operativity will fall.

As the fatty acid of the propylene glycol fatty acid ester used in the present invention, a fatty acid having 12 to 24 carbon atoms can be used. In particular, the oil dispersibility in bread dough is improved, the effect of diglycerin monofatty acid ester is enhanced, the texture of the baked bread inner phase is made fine, the bread shrinkage after baking is prevented, wrinkles on the bread surface and From the viewpoint of preventing caving, arachidic acid or behenic acid is preferably used, and behenic acid is particularly preferably used.
Propylene glycol fatty acid ester is 0.1-10 mass parts with respect to 100 mass parts of fats and oils, and 0.5-5 mass parts is preferable. If it is less than 0.1 part by mass, the effect of improving the dispersibility of fats and oils is low, and the effect of making the texture of the bread inner phase finer is reduced, and wrinkles and caving occur on the bread surface after baking. On the other hand, when the amount exceeds 10 parts by mass, the baked bread is sticky and the mouthfeel is lowered, so that the mouthfeel is lowered.

  The mass ratio of diglycerin monofatty acid ester and propylene glycol fatty acid ester used in the present invention is preferably 1: 5 to 5: 1, more preferably 1: 3 to 3: 1. When the diglycerin monofatty acid ester is contained in a ratio exceeding 5: 1 with respect to the propylene glycol fatty acid ester, the effect of making the texture of the inner layer of the bread finer is slightly reduced, and wrinkles and caving are easily generated on the bread surface after baking. This tendency is recognized. Moreover, when propylene glycol fatty acid ester contains it in the ratio exceeding 5: 1 with respect to diglycerin mono fatty acid ester, the crispness of the baked bread will become a little worse and the tendency for food texture to fall a little is recognized.

(Oil composition)
As the fats and oils used in the oil and fat composition for bread making of the present invention, edible fats and oils can be used. Specifically, natural fats such as beef tallow, pork tallow, fish oil, palm oil, rapeseed oil, corn oil, soybean oil and the like can be used. Animal and vegetable fats and oils, and these hardened oils, extremely hardened oils, transesterified oils, and the like can be mentioned. These are appropriately selected according to the purpose, and are used alone or in combination of two or more.

The present invention uses a fat and oil blended with hemicellulase and diglycerin monofatty acid ester to promote the bread dough promoted by fats and oils. And found that a crisp and voluminous bread was obtained.
Although it is not completely elucidated that the above-described specific effects can be obtained by the present invention, it is presumed to be due to the following mechanism. That is, hemicellulase relaxes the gluten structure by degrading pentosan present between gluten in wheat flour. Here, the diglycerin monofatty acid ester densifies the gluten structure. Further, the coexisting propylene glycol monofatty acid ester acts in concert to improve the dispersibility of fats and oils in bread dough and further enhance the effect of diglycerin monofatty acid ester. By synergistically acting these actions, the texture of the baked bread inner phase becomes fine, the bread shrinkage after baking is prevented, and wrinkles and caving on the bread surface are prevented.

  In the oil and fat composition of the present invention, sugar alcohols, preservatives, pH adjusters, pigments, fragrances, emulsifiers, enzymes and the like may be appropriately used as other additives.

  The emulsifier as the other additive is not particularly limited, and examples thereof include fatty acid monoglyceride and sucrose fatty acid ester. For example, the fatty acid monoglyceride with a saturated fatty acid is preferably used depending on the texture and softness required. The compounding quantity of the emulsifier as another additive is 0.1-10 mass parts with respect to 100 mass parts of fats and oils, and 0.5-5 mass parts is preferable.

  It is preferable to use an enzyme as another additive as appropriate depending on the texture and softness for which, for example, α-amylase is desired. The compounding quantity of the enzyme as another additive is 0.01-5 mass parts with respect to 100 mass parts of fats and oils, and 0.05-2 mass parts is preferable.

  Although it does not specifically limit as sugar alcohol, Sorbitol etc. are mentioned. When sugar alcohols such as sorbitol are blended, the amount of fats and oils used in making bread dough can be reduced. The compounding quantity is 0.1-20 mass parts with respect to 100 mass parts of fats and oils, and 1-15 mass parts is preferable.

  According to the present invention, even a small amount of fats and oils can be baked with a softer and more crisp bread than a bread using normal amounts of fats and oils. The effect is that by using a fat composition containing a certain amount of hemicellulase, diglycerin monofatty acid ester, propylene glycol monofatty acid ester, sufficient extensibility can be imparted to the fabric even if the amount of fat used is small. It is. Therefore, various materials can be used in combination as required. However, sufficient caution is required for the combined use of materials such as glucose oxidase and sodium stearoyl lactate that strengthen the bond between gluten and suppress the extensibility of the dough.

  When bread dough is manufactured, gluten is made when water is added to the flour and kneaded, and the dough becomes elastic. Usually, the addition of fats and oils makes the gluten thin and easy to extend, so during fermentation and baking, the dough extends and a fine soft and large bread with a specific volume is produced. However, when the amount of fats and oils is reduced, gluten adheres to each other, resulting in a very thick thread-like substance and poor extensibility. Therefore, the dough does not easily stretch during fermentation and baking, and the bread is rough, hard, and has a small specific volume. If the oil composition for bread making of the present invention is used, even if the amount of oil is less than usual, a soft and fine bread with a large specific volume can be obtained, and wrinkles and caving on the surface of the bread can be prevented, and also in appearance. Excellent bread can be obtained.

In the present invention, the amount of the oil composition for bread making according to the present invention to be added at the time of preparing the bakery product should be 80% to 30% of the amount of oil or fat normally used with respect to 100 parts by mass of the flour used for the bakery product. Can do. That is, if it is a bread which normally uses 10 mass parts of fats and oils with respect to 100 mass parts of flour, if it is an oil composition for bread making of this invention, bread can be manufactured with 8-3 mass parts, and Bread using 8 to 3 parts by mass of the oil composition for bread making according to the present invention is finer, softer, and crisp and voluminous than bread that uses 10 parts by mass of oil and fat. Furthermore, wrinkles and caving on the bread surface can be prevented, and a bread having an excellent appearance can be produced.
If the amount of the oil composition for bread making of the present invention exceeds 80% compared to the amount of oil used normally, the bread dough becomes sticky, workability is reduced, and wrinkles and caving occur on the baked bread surface. To do. On the other hand, if the content is less than 30%, the breadth of the dough will lack and the machine suitability of the production line will be impaired.

  The oil composition for bread making according to the present invention can be produced, for example, as follows. First, fats and oils and an emulsifier are heated at a temperature equal to or higher than the melting point of each component and uniformly dissolved. Water components such as warm water and sorbitol are added thereto and stirred uniformly to obtain an emulsion. Then, rapidly quench using a prototype machine such as a botator, perfector, combinator, etc. When the emulsified liquid is 40 ° C. or lower, the enzyme dispersed in oil and fat is proportionally injected, and the enzyme is uniformly dispersed. The target fat-and-oil composition for bread making is obtained by rapidly cooling to 30 ° C. or lower.

  Examples of breads produced using the oil and fat composition of the present invention include breads with fillings such as fillings, and examples include breads, special breads, cooking breads, and sweet breads. Specifically, white bread, black bread, French bread, variety bread, roll (table roll, buns, butter roll, etc.) can be mentioned as bread. Special breads include muffins, cooking breads such as hot dogs and hamburgers, and sweet breads include jam bread, anpan bread, cream bread, raisin bread, melon bread, and the like.

  As raw materials for bakery products in the present invention, in addition to wheat flour as a main raw material, yeast, yeast food, emulsifiers, fats and oils (shortening, lard, margarine, butter, liquid oil, etc.), water, processed starch, dairy products, Examples include sodium chloride, sugars, seasonings (sodium glutamate and nucleic acids), preservatives, fortifiers such as vitamins and calcium, proteins, amino acids, chemical swelling agents, and flavors. In addition, dried fruits such as raisins, wheat bran, whole grain powder, etc., which are generally easy to age when used as raw materials, can be used.

Next, an Example is given and this invention is demonstrated concretely.
Example 1
The oil composition for breadmaking was manufactured by the following method with the composition of Table 1. Hardened palm oil (melting point 42 ° C. Measured according to the “rising melting point” method of the standard fat and oil analysis test method. The following melting points are also measured in the same manner.) 5 kg, palm oil 30 kg, rapeseed hardened oil 15 kg (melting point 36 ° C), In addition, 4 kg of diglycerin monostearate and 3 kg of propylene glycol monobehenate were blended in an oil phase part blended with 49 kg of rapeseed oil and dissolved by heating at 75 ° C. Thereto was added 20 kg of water heated to 70 ° C. to prepare an emulsion. Next, when the emulsion was cooled rapidly using a margarine prototype and the emulsion temperature became 40 ° C. or less, 1 kg of rapeseed oil was added to hemicellulase (trade name “Sumiteam SNX” manufactured by Shin Nippon Chemical Industry Co., Ltd., hesperelles derived from Aspergillus niger. )) 400 g dispersed was proportionally injected to uniformly disperse the enzyme. Furthermore, it rapidly cooled to 30 degrees C or less, and prepared the fat and oil composition for bread making of this invention.

(Examples 2-7, Comparative Examples 1-7)
According to Example 1, the oil composition for bread making of the present invention of Examples 2 to 7 with the composition shown in Table 1, and the oil composition for bread making according to Example 2 which is not the present invention of Comparative Examples 1 to 7 with the composition shown in Table 2. A composition was prepared.
Bread dough was prepared and baked by the three methods shown in the following bread production methods 1 to 3 for the above-mentioned oil composition for bread making.
Here, the usage-amount of fats and oils was reduced to 80%-30%, and bread was baked using the fats and oils of Examples 1-7 and Comparative Examples 1-7. The amount of fats and oils used in the preparation of each bread dough was reduced from the “normal amount” described below, and Tables 1 and 2 show the mass ratio with the “normal amount” as the g number as 100%.

<Bread production method 1> Sweet bread 700 g of strong flour, 30 g of super white sugar, 30 g of yeast, 1 g of yeast food and 400 g of water are put into a mixer bowl, mixed at a low speed of 2 minutes and a medium speed of 2 minutes, and a medium temperature of 26 ° C. is added. Fermented at 28 ° C. for 2 hours. The fermented medium seed is put into a mixer bowl, and then 300 g of strong powder, 140 g of super white sugar, 30 g of skimmed milk powder, 60 g of whole egg, 16 g of salt and 180 g of water are added, and the mixture is mixed at low speed for 2 minutes and medium speed for 4 minutes. 80 g (ordinary amount) of an oil and fat composition for breadmaking was added, and further kneaded at a low speed of 2 minutes and a medium speed of 4 minutes to obtain a dough having a kneading temperature of 28 ° C. After taking the floor time for 30 minutes, it was divided into 60 g, and after taking the bench time for 25 minutes, the dough was passed through a molder and arranged on an iron plate. Further, the final fermentation was carried out by placing in a proofer at 38 ° C. and a relative humidity of 85% for 60 minutes. After the final fermentation, it was put into an oven with an upper fire of 200 ° C. and a lower fire of 200 ° C. and baked for 8 minutes to obtain bread. The bread was allowed to cool at room temperature for 30 minutes and then placed in a bag.

<Bread production method 2> Table roll 700 g of strong flour, 30 g of yeast, 1 g of yeast food, and 420 g of water are put into a mixer bowl, mixed at low speed for 2 minutes and medium speed for 2 minutes. Fermented for 2 hours. The fermented medium seed is put into a mixer bowl, and then 300 g of strong powder, 140 g of super white sugar, 30 g of skimmed milk powder, 120 g of whole egg, 17 g of salt and 80 g of water are added, and the mixture is mixed at a low speed of 2 minutes and a medium speed of 4 minutes. 140 g (ordinary amount) of an oil / fat composition for bread making was added, and further kneaded at a low speed of 2 minutes and a medium speed of 4 minutes to obtain a dough having a kneading temperature of 28 ° C. After taking the floor time for 30 minutes, it was divided into 35 g, and after taking the bench time for 15 minutes, it was formed into a table roll and arranged on an iron plate. Further, the final fermentation was carried out by placing in a proofer at 38 ° C. and 85% relative humidity for 55 minutes. After the final fermentation, it was put into an oven with an upper fire of 200 ° C. and a lower fire of 200 ° C. and baked for 8 minutes to obtain bread. The bread was allowed to cool at room temperature for 20 minutes and then placed in a bag.

<Bread production method 3> White baked bread 700 g of strong flour, 30 g of yeast, 1 g of yeast food, and 400 g of water are put into a mixer bowl, mixed at a low speed for 2 minutes and a medium speed for 2 minutes, and a medium temperature of 26 ° C. is 28 ° C. And fermented for 2 hours. The fermented medium seed is put into a mixer bowl, and then 300 g of strong flour, 80 g of white sugar, 100 g of liquid sugar, 17 g of salt, and 200 g of water are added, and the mixture is kneaded at low speed for 2 minutes and medium speed for 4 minutes. 80 g (ordinary amount) of the composition was added, and further kneaded at a low speed of 2 minutes and a medium speed of 4 minutes to obtain a dough having a kneading temperature of 28 ° C. After taking the floor time for 30 minutes, it was divided into 50 g, and then the bench time was taken for 20 minutes, then knot-molded and arranged on an iron plate. Further, the final fermentation was carried out by placing in a proofer at 38 ° C. and a relative humidity of 85% for 60 minutes. After the final fermentation, it was placed in an oven at 160 ° C. and 200 ° C., and baked for 9 minutes to obtain bread. The bread was allowed to cool at room temperature for 30 minutes and then placed in a bag.

  The breads prepared and baked by the three methods were evaluated for softness, crispness and volume by the evaluation methods shown below. Here, the evaluation standard is a bread baked using a commonly used oil and fat composition [manufactured by NOF Corporation, trade name “EMU” (amount of oil and fat in product: 83 mass%)]. It was evaluated by comparison.

<Softness measurement method>
The stress (N) required for compressing each 10 bread pieces stored at 20 ° C. for 3 days after baking for 1.5 cm from the top was measured with a rheometer manufactured by Yamaden Co., Ltd. Compared with the control, it was defined as significantly soft (）), no significant difference but soft (◯), no significant difference but hard (Δ), and significantly hard (x).

<Sensitive (crisp) evaluation method>
Each bread stored at 20 ° C. for 1 day after baking was evaluated for crispness by 15 panelists. Better crispness (◎), normal (○), crispness a little worse (△), and crispness clearly worse (x) compared to the control, and the items with the largest number of crisps It was a feeling. In the case of the same number, both evaluation results are shown.

<Volume measurement method>
The volume of each 10 breads was measured by the rapeseed replacement method, and the specific volume was calculated by the following formula.
Specific volume = Volume / Pan mass Compared with the specific volume of control, it is significantly large (）), not significant but large (◯), not significant but small (△), and significantly small (×). did.

Next, wrinkles on the bread surface on the third day after baking were visually evaluated, and the results are shown in Tables 3 to 5. Since bread dough that is likely to cause wrinkles is likely to cause caving, this time, wrinkle evaluation was performed.
FIG. 1 shows the appearance of a baked bread in a table roll and FIG. In both figures, they are bread (left) and control (right) baked using the oil composition for bread making of Example 1.

The fat and oil composition for bread making of the present invention can be used in the production of general-purpose breads in a bread-making factory, small-scale production in a shop of a bread retailer, and the like.
Moreover, the fat and oil composition for bread making of the present invention can be retailed and used at home bakery for home use.

Claims (4)

  For bread making, containing 0.01-0.8 parts by mass of hemicellulase, 0.5-10 parts by mass of diglycerin monofatty acid ester, 0.1-10 parts by mass of propylene glycol monofatty acid ester with respect to 100 parts by mass of fats and oils Oil composition.   The fat and oil composition for breadmaking according to claim 1, wherein the hemicellulase is a hemicellulase derived from a fungus or a bacterium.   The fat and oil composition for breadmaking according to claim 1 or 2, wherein the mass ratio of diglycerin monofatty acid ester and propylene glycol monofatty acid ester is 1: 5 to 5: 1.   Bread baked by using 0.1 to 20 parts by mass of the fat and oil composition for bread making according to any one of claims 1 to 3 with respect to 100 parts by mass of flour.