| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method of producing wheat flour for Chinese noodles that is superior in noodle-making aptitude, having characteristics that are satisfactory and substantial palate texture, using soft-base wheat flour. <P>SOLUTION: The method for producing wheat flour for Chinese noodle comprises dividing wheat flour, obtained by a usual method of milling raw material wheat, consisting mainly of soft-base wheat flour divided into 3 parts that include (A)-(C) which differ from each other in the average grain diameter and mixing the part (A) and the part (C), wherein (A) comprises a part mainly constituted of wheat flour, having a grain diameter smaller than 15 μm, and comprising wheat flour having an average grain diameter smaller than 15 μm; (B) comprises a part mainly constituted of wheat flour, having a grain diameter of 15-40 μm and comprising wheat flour having an average grain diameter of 15-40 μm; and (C) comprises a part constituted of wheat flour having a grain diameter that exceeds 40 μm and a portion comprising wheat flour of average grain diameter exceeding 40 μm. <P>COPYRIGHT: (C)2008,JPO&INPIT |
