To provide a noodle skin that has an eat-texture superior to the conventional rice flour-blended noodle skin, in other words, a noodle skin that has a moderate hardness and a viscoelasticity and has an eat-texture excellent in the softness of "ears" after baking.SOLUTION: A rice flour having two maximum value particle sizes in the volume-based particle size frequency distribution, having a first maximum value particle size of 10 to 70 μm, having a second maximum value particle size of 100 to 200 μm, and having the ratio of a frequency value X of the first maximum value particle size to a frequency value Y of the second maximum value particle size of X/Y=0.15 to 1.60, is used.SELECTED DRAWING: None【課題】従来の米粉を配合した麺皮よりも優れた食感、すなわち適度な硬さと粘弾性を有し、焼成後の「耳」の柔らかさに優れた食感を有する麺皮を提供することを課題とする。【解決手段】体積基準の粒子径頻度分布において２つの極大値粒子径を有し、第１の極大値粒子径が１０～７０μｍであり、第２の極大値粒子径が１００～２００μｍであり、第１の極大値粒子径の頻度値Ｘと第２の極大値粒子径の頻度値Ｙの比がＸ／Ｙ＝０．１５～１．６０である米粉を使用する。【選択図】なし
