PROBLEM TO BE SOLVED: To provide noodle skin having low calorie, and excellent in voluminous feeling apparently during a repast time.SOLUTION: There is provided a production method of noodle skins for producing noodle skin from only noodle strips with a specific gravity of 1.0-1.25 g/cm3 prepared from precursor powder containing wheat bran. In the noodle skins, the precursor powder contains 20-90 mass% wheat bran, and 10-80 mass% grain flour and/or starch, and has a porosity of 10-20%.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】低カロリーで、かつ見た目および喫食時のボリューム感に優れた麺皮類の提供。【解決手段】小麦ふすまを含む原料粉から調製された比重1.0~1.25g/cm3の麺帯のみから麺皮を作製する麺皮類の製造方法。原料粉が、小麦ふすま20~90質量%と、穀粉及び/又は澱粉10~80質量%とを含み、空隙率が10~20%である麺皮類。【選択図】なし
