PROBLEM TO BE SOLVED: To provide a flour composition for non-fried instant noodle capable of preventing binding between noodle strings, providing good loosening of noodle strings upon cooking and eating, obtaining uniform restoration, and obtaining noodle with an excellent texture.SOLUTION: A flour composition for non-fried instant noodle contains 20-80 mass% of wheat flour which is obtained by milling raw material wheat that consists mainly of soft wheat by a conventional method, composed of wheat flour with an average particle diameter of 10-40 μm, and having the protein content of 4.5-6.8 mass%. Preferably, the wheat flour is wheat flour having the particle size distribution in which the proportion of wheat flour having a particle diameter of 5-55 μm is 75 mass% or more.COPYRIGHT: (C)2013,JPO&INPIT【課題】麺線間の結着を防止でき、調理時および喫食時に麺のほぐれが良く、均一な復元性が得られ、かつ食感の良好な麺を得ることができるノンフライ即席麺用小麦粉組成物を提供すること。【解決手段】主としてソフト系小麦からなる原料小麦を常法により製粉して得られた小麦粉であり、平均粒径が10~40μmの小麦粉で構成され、蛋白含量が4.5~6.8質量%である小麦粉を、20~80質量%含有するノンフライ即席麺用小麦粉組成物。好ましくは、前記小麦粉は、粒径が5~55μmの小麦粉の割合が75質量%以上の粒度分布を有する小麦粉である。【選択図】なし
