| 摘要 |
PURPOSE:To provide a wheat flour for noodle having excellent hue, palatability and taste and produced by classifying wheat flour composed mainly of domestic soft wheat and to provide a process for producing the wheat flour. CONSTITUTION:The objective wheat flour is produced by classifying a raw wheat flour containing >=70wt.% of wheat flour originated from domestic soft wheat and >=25vol.% in total of the fraction having particle diameter of <=16.0mum and the fraction having particle diameter of >=80.6mum (in terms of cumulative volume ratio), thereby decreasing the contents of the fine part having particle diameter of >=16.0mum and the coarse part having particle diameter of >=80.6mum and reducing the sum of the cumulative volumes of the fractions to <20%. |
