METHOD FOR EVALUATING NOODLE-MAKING PROPERTY OF WHEAT FLOUR, AND WHEAT FLOUR COMPOSITION USED IN THE METHOD

摘要

PROBLEM TO BE SOLVED: To provide a method for evaluating the protein content of wheat flour most suitable for noodles such as Udon: and to provide a wheat flour composition used in the method.

SOLUTION: The wheat flour composition comprises ≥80 mass% of wheat flour, and remainder comprising protein fractions derived from the wheat flour and starch fractions derived from the wheat flour. The method for evaluating noodle-making property of the wheat flour comprises using the wheat flour composition.

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