WHEAT FLOUR COMPOSITION FOR SPRING ROLL SKIN, PRODUCTION METHOD OF SPRING ROLL SKIN, PRODUCTION METHOD OF SPRING ROLL, AND SPRING ROLL

To provide a wheat flour composition for spring roll skin, enabling obtaining spring roll skin which is less likely to generate cracks during preservation even when the skin is frozen or refrigerated in a raw state with rolled ingredients, to provide a production method of spring roll skin, to provide a production method of spring roll, and to provide spring roll.SOLUTION: Spring roll skin is made by using a wheat flour composition for spring roll skin, containing in the entire wheat flour raw material 10-40 mass% of low amylose wheat flour derived from wheat flour in which two out of amylose synthetic genes Wx-B1, Wx-D1, Wx-A1 are deleted, and raw spring roll obtained by wrapping ingredients with the skin is frozen or refrigerated.SELECTED DRAWING: None 【課題】具材を巻いて生の状態で冷凍又は冷蔵しても、保管中に割れが生じにくい春巻きの皮が得られるようにした春巻き皮用小麦粉組成物、春巻き皮の製造方法、春巻きの製造方法及び春巻きを提供する。【解決手段】アミロース合成遺伝子Ｗｘ−Ｂ１、Ｗｘ−Ｄ１、Ｗｘ−Ａ１のうち２つが欠失している小麦由来の低アミロース小麦粉を、全小麦粉原料中に１０〜４０質量％含有する春巻き皮用小麦粉組成物を用いて春巻きの皮を作り、この皮で具材を包んで得られる生の春巻きを冷凍又は冷蔵保存する。【選択図】なし