PROBLEM TO BE SOLVED: To provide a manufacturing method of noodle having excellent properties in terms of nutrition by blending wheat all particle powder or wheat fusuma, having smooth noodle stripe surface and good viscoelasticity and excellent in texture, and good in loosening of noodle during eating.SOLUTION: A manufacturing method of noodle of the first invention has a process for adding water to a grain flour raw material containing wheat raw material and kneading them to obtain a noodle dough and processing the noodle dough to noodle stripes, the wheat all particle powder is constituted to contain a fine powder fraction containing 30 to 90 mass% of fine particles with particle diameter of less than 180 μm and 10 to 70 mass% of a coarse powder fraction with particle diameter of more than 180 μm. The second invention has a process for adding water to a grain flour raw material containing wheat fusuma and kneading them to obtain a noodle dough and processing the noodle dough to noodle stripes, the wheat fusuma is constituted to contain a fine powder fraction containing 35 to 90 mass% of fine particle with particle diameter of less than 200 μm and 10 to 65 mass% of coarse powder fraction with particle diameter of 200 μm or more.SELECTED DRAWING: None【課題】小麦全粒粉又は小麦ふすまが配合されることで栄養的に優れた特長を有しつつも、滑らかな麺線表面と良好な粘弾性とを有していて食感に優れ、且つ喫食時の麺のほぐれが良好な麺類の製造方法を提供すること。【解決手段】第１発明の麺類の製造方法は、小麦全粒粉を含む穀粉原料に水を添加し混捏して麺生地を得、該麺生地を麺線に加工する工程を有し、前記小麦全粒粉は、粒径１８０μｍ未満の微粒子を３０～９０質量％含有する微粉画分と、粒径１８０μｍ以上の粗粒子を１０～７０質量％含有する粗粉画分とを含んで構成されている。第２発明は、小麦ふすまを含む穀粉原料に水を添加し混捏して麺生地を得、該麺生地を麺線に加工する工程を有し、前記小麦ふすまは、粒径２００μｍ未満の微粒子を３５～９０質量％含有する微粉画分と、粒径２００μｍ以上の粗粒子を１０～６５質量％含有する粗粉画分とを含んで構成されている。【選択図】なし
