Processed buckwheat flour, dried buckwheat noodles and their manufacturing method

摘要

PROBLEM TO BE SOLVED: To provide a technical means for producing dried buckwheat noodles having excellent flavor and texture and capable of stably producing them. SOLUTION: The degree of pregelatinization of starch is 70% or more, and in the gel filtration chromatography analysis of an aqueous extract of processed buckwheat flour, a peak area having a weight average molecular weight (Mw) of 10 to 5,000 with respect to the total peak area ( Provided are processed buckwheat flour having a ratio of A) (A / total peak area × 100), dried buckwheat noodles using the processed buckwheat flour as a raw material, and a method for producing the same. [Selection diagram] Fig. 1