PROCESSED BUCKWHEAT FLOUR, DRIED BUCKWHEAT NOODLES, AND METHOD FOR PRODUCING SAME

摘要

The present invention pertains to a technical means for producing dried buckwheat noodles that have an excellent flavor and texture and that can be produced in a stable manner. More specifically, the present invention provides: processed buckwheat flour in which the pre-gelatinization degree of starch is 70% or greater, and in a gel filtration chromatography analysis of a water extract of the processed buckwheat flour, the proportion (A/total peak area × 100) of the peak area (A) for a weight average molecular weight (Mw) of 10-5000 relative to the total peak area is 20% or greater; dried buckwheat noodles in which the processed buckwheat flour is used as an ingredient; and a method for producing the same.