PROBLEM TO BE SOLVED: To provide a grain flour composition for making noodles, which allows the noodle obtained therefrom to have high viscoelasticity and a soft, chewy and excellent eat feeling and be excellent in smoothness and eat taste.SOLUTION: The grain flour composition for making noodles is prepared by blending at least one starch selected from hydroxypropylated starch, hydroxypropylated phosphoric acid-crosslinked starch, acetylated starch, acetylated phosphoric acid-crosslinked starch, and glutinous rice starch in grain flour for making noodles by 3-50 mass% of the total mass of the grain flour and the selected starch and adding an organic acid to the starch-blended grain flour by 0.03-5 mass% of the total mass of the grain flour and the selected starch. The prepared grain flour composition can allow the noodle, which has the various properties mentioned in the problem to be solved, to be produced therefrom.
