PROBLEM TO BE SOLVED: To provide noodles good in getting loose of noodles, excellent in palate feeling, and in the case of bringing to instant noodle, excellent also in reconstitutability.SOLUTION: Noodles are obtained by noodle-making a noodle raw material which contains 10-60 mass% of durum wheat flour and 3-40 mass% in whole-grain flour of cereal flour in 100 mass% of cereal flour in the noodle raw material, and also noodles are obtained by noodle-making a noodle raw material which contains 10-60 mass% of durum wheat flour and 1-30 mass% of bran of cereal flour in 100 mass% of cereal flour in the noodle raw material. It is preferable that the whole-grain flour of cereal flour is rye whole-grain flour, and the bran of cereal flour is rye bran. Furthermore, the kind of the noodles is preferably Chinese noodle, and the form of the noodles is preferably instant noodle.COPYRIGHT: (C)2014,JPO&INPIT【課題】麺のほぐれがよく、食感も良好であり、また即席麺とした場合、復元性にも優れる麺類を提供すること。【解決手段】麺原料中の穀粉100質量%のうち、デュラム小麦粉を10~60質量%および穀粉の全粒粉を3~40質量%含有する麺原料を製麺してなる麺類、及び、麺原料中の穀粉100質量%のうち、デュラム小麦粉を10~60質量%および穀粉のふすまを1~30質量%含有する麺原料を製麺してなる麺類。好ましくは、穀粉の全粒粉がライ麦全粒粉であり、穀粉のふすまがライ麦ふすまである。また、麺類の種類は中華麺であることが好ましく、麺類の形態は即席麺であることが好ましい。【選択図】なし
