WHEAT FLOUR FOR NOODLE AND ITS PRODUCTION

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 ≤16.0μm and the fraction having particle diameter of ≥80.6μm (in terms of cumulative volume ratio), thereby decreasing the contents of the fine part having particle diameter of ≥16.0μm and the coarse part having particle diameter of ≥80.6μm and reducing the sum of the cumulative volumes of the fractions to 20%.;COPYRIGHT: (C)1994,JPO&Japio