Special flour for spring rolls

Abstract

The invention discloses special flour for spring rolls. The special flour is formed by mixing raw flour and additives, wherein the raw flour is formed by mixing 60 percent by weight of Australia standard white wheat (ASW) 1M and 40 percent by weight of American soft red winter wheat (SRW) 1M; and the additives comprise sodium stearoyl lactate, glycerol monostearate and composite phosphate. The special flour for spring rolls can be stirred in a rotary drum to accelerate the dough forming time; and a dough made from the special flour has favorable tenacity, elasticity, extensibility and water-retaining property, and can permeate through a screen better without pasting on the screen under the water flushing, therefore, the making process automation of spring roll wrappers is realized and the production efficiency is greatly improved.

Description

technical field [0001] The invention belongs to the technical field of flour processing, and in particular relates to a special flour for spring rolls. Background technique [0002] Spring rolls are a traditional delicacy in my country and are widely loved by the public. The skin of spring rolls is often called "the skeleton of spring rolls" because its thickness, dryness and humidity are important factors that affect the taste of spring rolls. It is not firm and the fillings are easy to disperse, but the fillings will be easily squeezed out when the skin is too crisp and thin. Traditional handmade spring rolls generally use refined flour with less gluten content, fineness, smoothness, white color, gluten quality not less than 26%, and moisture not exceeding 14.5% as the raw material for spring roll skins, but this kind is suitable as raw material for handmade spring rolls. High-quality refined flour can no longer meet the requirements of modern production equipment in terms...

AI Technical Summary

Problems solved by technology

Traditional handmade spring rolls generally use refined flour with less gluten content, fineness, smoothness, white color, gluten quality not less than 26%, and water content not exceeding 14.5% as the raw material for spring roll skins, but this kind is suitable as raw material for handmade spring rolls. The refined flour can no longer meet the requirements of modern production equipment in terms of ductility and water retention, and has become an obstacle to the industrial production of spring roll wrappers.