| 摘要 |
PROBLEM TO BE SOLVED: To obtain boiled buckwheat noodles, readily loosened without sticking of mutual noodle strips even after the passage of a long time from boiling up and having a good texture rich in smoothness and a buckwheat flour and a buckwheat flour composition used therefor. SOLUTION: This buckwheat flour is capable of passing through a sieve having 106 μm sieve opening and has <=0.5 wt.% coarse flour having the particle diameter exceeding 106 μm and 12-20 wt.% content of fine flour having the particle diameter of <=25 μm. The buckwheat flour composition contains the buckwheat flour. Problems are solved by boiled buckwheat noodles prepared by using the buckwheat flour or buckwheat flour composition. At this time, at least one of gluten, albumen and a whey protein is preferably used in combination. |
