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Global demand for spring rolls is growing rapidly, but published research on commercial production and quality is limited. So USW Asian product baking experts developed the first-ever scientific investigation into how flour made with U.S. wheat performs in spring roll wrappers. The course was part of a USW program that works with research and educational partners to demonstrate the quality of U.S. wheat in new markets and products, including spring roll wrappers, instant noodles, steamed breads and more. USW and the Wheat Marketing Center, Portland, OR, teamed with several large Asian food companies in 2010/11 to compare U.S. soft wheat flour blends to flour containing Australian wheat. The team found that medium-protein SW flour and U.S. “Western White” flour, a blend of SW and club wheat, performed best in commercial spring roll wrapper production. The stage is now set for more research to build demand for U.S. wheat.
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