To provide buckwheat flour which enables preparing boiled buckwheat noodles and cooked buckwheat noodles capable of retaining as much as possible texture at the time of just boiling even when a relatively long time passes after water-adding and heating treatment, and to provide a method for producing the same.SOLUTION: Buckwheat flour is such that: a part of contained starch is pregelatinized by heating treatment so as to prevent aging of boiled buckwheat noodles and cooked buckwheat noodles in noodle-making of buckwheat noodles； a pregelatinization degree is 3-80%； and heated high-quality buckwheat flour, unheated bare seed entire layer flour, and unheated cuticle flour having cuticle parts of bare seeds as the main component are mixed.SELECTED DRAWING: None【課題】加水加熱処理後に比較的長時間経過した場合であっても、茹で立て時の食感を可及的維持することのできる茹でそばや、調理麺そばを調製可能なそば粉及びそば粉の製造方法を提供する。【解決手段】そばの製麺における茹でそばや、調理麺そばの老化を防止すべく、含有するデンプンの一部を加熱処理によりα化した。また、α化度を3～80％としたことや加熱済の更科粉と、非加熱のむき実全層粉と、むき実の甘皮部を主成分とする非加熱の甘皮粉と、を配合してなることにも特徴を有する。【選択図】なし
