To provide a noodle having noodles which is excellent in texture such as viscoelasticity and excellent in hoge resistance even when it is a noodle which is blended with raw material powder and stored and circulated in refrigerated or frozen state Provided is a flour composition and a method for producing noodles using the same.(10 to 60 parts by mass (preferably 15 to 50 parts by mass) of starch, 40 to 90 parts by mass of cereal flour mainly comprising wheat flour (100 parts by mass) of a total amount of raw material powder used for producing noodles Preferably 50 to 85 parts by mass) and wheat protein derived from durum wheat in an amount of 0.5 to 15 parts by mass (preferably 0.5 to 10 parts by mass). A method for producing noodles using the flour composition for noodles.Selection drawing None【課題】原料粉に澱粉を配合し、冷蔵ないし冷凍で保存・流通される麺類であっても、粘弾性等の食感が良好で、かつ喫食時のホグレ性に優れる麺類が得られる麺類用穀粉組成物及びこれを用いる麺類の製造方法の提供。【解決手段】麺類の製造に使用する原料粉の総量100質量部のうち、澱粉を10~60質量部(好ましくは15~50質量部)、小麦粉を主体とする穀粉類40~90質量部(好ましくは50~85質量部)及びデュラム小麦由来の小麦蛋白0.5~15質量部(好ましくは0.5~10質量部)を含有する麺類用穀粉組成物。該麺類用穀粉組成物を用いる、麺類の製造方法。【選択図】なし
