| 摘要 |
PROBLEM TO BE SOLVED: To provide a flour composition for non-fried instant noodle capable of preventing binding between noodle strings, providing good loosening of noodle strings upon cooking and eating, obtaining uniform restoration, and obtaining noodle with an excellent texture.SOLUTION: A flour composition for non-fried instant noodle contains 20-80 mass% of wheat flour which is obtained by milling raw material wheat that consists mainly of soft wheat by a conventional method, composed of wheat flour with an average particle diameter of 10-40 μm, and having the protein content of 4.5-6.8 mass%. Preferably, the wheat flour is wheat flour having the particle size distribution in which the proportion of wheat flour having a particle diameter of 5-55 μm is 75 mass% or more. |
