The present invention addresses the problem of providing noodles that have a reduced carbohydrate content while retaining good noodle quality and noodle-making workability. In the present invention, noodles having a reduced carbohydrate content and good noodle quality and noodle-making workability are obtained by using a low-carbohydrate powder starting material, an active gluten, and a water-soluble hemicellulose.本發明的課題為提供一種維持良好的麵質或製麵作業性並且減低了糖質含量的麵類。藉由使用低糖質粉末原料、活性麵筋與水溶性半纖維素，可獲得麵質、製麵作業性均良好且糖質含量經減低的麵類。
