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

2007-05-29

2007-05-29

Hendricks, Keith (Department: 1761)

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient is starch based batter, dough product, etc.

C426S555000, C426S560000, C426S511000

Reexamination Certificate

active

10480906

ABSTRACT:
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.

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