PROBLEM TO BE SOLVED: To provide a method for highly operably producing Chinese raw noodles having a strongly yellowish color tone peculiar to Chinese raw noodles, having smoothness, having a texture enough in resilience, and also lateness in getting soft.SOLUTION: Provided is a method for producing Chinese raw noodles, using a grain flour composition comprising: semi-hard wheat flour in which milling yield, ash content and maltose value lie in specified ranges by 70 to 85 pts.mass and durum semolina including particles with specified average particle diameters of 90 mass% or higher and having a protein content of 11.0 to 13.5 mass% by 15 to 30 pts.mass, containing a specified process, and in which moisture content is 33 to 35 mass% and protein content is 8.8 to 9.6 mass%, and Chinese raw noodles obtained by the method.SELECTED DRAWING: None【課題】作業性が良く、中華生麺らしい黄色みの強い色相で、つるみがあり、弾力感に富む食感を有し、且つ茹で伸びが遅い中華生麺の製造方法の提供。【解決手段】製粉歩留まり、灰分含有量、及びマルトース価が特定の範囲にある準強力粉を70~85質量部、並びに、特定の平均粒径の粒を90質量%以上含み、蛋白質含有量が11.0~13.5質量%であるデュラムセモリナを15~30質量部含んでなる穀粉組成物を用いて、特定の工程を含み、水分含有量が33~35質量%及び蛋白質含有量が8.8~9.6質量%である中華生麺の製造方法及び該方法によって得られる中華生麺。【選択図】なし
