Flour/starch blend for preparing stuffed rolls wrappers

Details Flour/starch blend for preparing stuffed rolls wrappers Flour/starch blend for preparing stuffed rolls wrappers

A - Human Necessities

21

D

A21D 13/00 (2006.01) A21D 2/18 (2006.01) A21D 2/36 (2006.01) A21D 15/02 (2006.01) A23L 1/0522 (2006.01) A23L 1/31 (2006.01) A23L 1/315 (2006.01) A23L 1/325 (2006.01)

Patent

CA 2448005

The invention relates to a flour/starch blend for preparing stuffed rolls wrappers, said blend comprising: from 48 % to 52 % of high amylose rice starch; from 31 % to 36 % of high amylose rice flour; from 8 % to 12 % of potato starch; from 4 % to 7 % of modified tapioca starch; from 0.2 to 2 % of pregelatinized wheat flour. Stuffed rolls wrappers obtained from said blend can withstand freezing/thawing without loss of their qualities.

L'invention concerne un mélange farine/amidon permettant de préparer des roulés fourrés. Ledit mélange est composé de : entre 48 % et 52 % d'amidon de riz riche en amylose, entre 31 % et 36 % de farine de riz riche en amylose, entre 8 % et 12 % d'amidon de pomme de terre, entre 4 % et 7 % d'amidon de tapioca modifié, entre 0,2 % et 2 % de farine de blé prégélatinisée. Les roulés fourrés obtenus à partir dudit mélange peuvent résister à la congélation/décongélation sans perdre leurs qualités.

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