How to improve the quality of buckwheat flour for cooked noodles

摘要

PROBLEM TO BE SOLVED: To provide a quality modification method of a cereal powder for cooked noodle capable of suppressing reduction of texture of a cooked noodle, and enhancing texture when time passes from boiling to taking, and the cereal powder for cooked noodle obtained by the method, and cooked noodle cocked by using the cereal powder.SOLUTION: A quality modification of a cereal powder for cooked noodle is conducted by a method including contacting overheated steam in a range of 180°C to 300°C with cereal and then pulverizing the same. The cereal may be one treated by water. The contact with the overheated steam is preferably conducted by passing the cereal in a tube in which a jet flow of the overheated steam is flowed, time for contacting the overheated steam and the cereal is preferably in a range of 5 sec. or less by adjusting length of the tube and pressure of the jet flow passing in the tube.SELECTED DRAWING: None