PROBLEM TO BE SOLVED: To provide a manufacturing method of noodles, capable of making noodles having good balance between hardness and viscoelasticity, having excellent texture with slickness and slow elongation after boiling.SOLUTION: Wheat flour heat-moisture treated at a product temperature in the range of 95 to 155°C for 5 to 350 seconds in an amount of 4 to 18 mass% relative to the whole wheat flour is added after initiation of mixing dough raw materials other than the heat-moisture treated wheat flour.COPYRIGHT: (C)2014,JPO&INPIT【課題】硬さと粘弾性のバランスが良く、更につるみが有り、茹で延びが遅い優れた食感を有する麺類を製造することができる麺類の製造方法を提供する。【解決手段】品温95~155℃の範囲で5~350秒間湿熱処理した小麦粉を小麦粉の全質量に対して4~18質量%、湿熱処理小麦粉以外の生地材料の混合開始後に添加する。【選択図】なし
