Powder for making Spring Roll

Abstract

The invention provides a flour for spring-roll, which belongs to the technological field that flour is processed through adding organic matters. The invention is characterized in that soft white wheat of Australia is adopted and the additive is sodium calcium stearoyl lactylate. The flour for spring-roll of the invention has the advantages of good ductility and tensile performance and suitable for the production of special equipment such as a forming machine of spring-roll sheet.

Description

technical field [0001] The invention belongs to the technical field of flour processing by adding organic substances, and in particular relates to a special flour for spring rolls. Background technique [0002] The spring roll skin is often called the "skeleton of the spring roll". The thickness of the spring roll skin and the humidity should be just right. If the skin is too dry or too thick, it will not fit well, and the fillings will easily fall apart. Any part of the skin is squeezed out restlessly. Traditional handmade spring rolls generally use refined flour with less gluten content, fine and smooth, gluten quality not less than 26%, moisture not more than 14.5%, and white color as raw materials, using cold water dough and making method. Edible salt is added during kneading to increase the toughness, tendon strength, water absorption and elastic strength of the noodles, so there is often a saying that "alkali is the bone, and salt is the tendon". [0003] The product...

AI Technical Summary

Problems solved by technology

The raw material flour is ordinary domestic wheat flour, which cannot meet the needs of the production of special equipment for spring roll wrappers

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