PROBLEM TO BE SOLVED: To provide a noodle excellent in viscoelasticity, having soft and glutinous feeling, having smooth and excellent texture, having high brightness for accelerating appetite, and excellent in taste or flavor carried originally by wheat flour.SOLUTION: In a production method of a noodle, the noodle is produced by using wheat flour preserved under a refrigeration temperature condition of -10°C to -30°C for five days or longer.COPYRIGHT: (C)2016,JPO&INPIT【課題】粘弾性に優れ、ソフトでモチモチ感を有しており、かつ滑らかで良好な食感を有し、食欲を促進する高い明度を持ち、小麦粉本来の食味や風味に優れた麺類を提供する。【解決手段】-10~-30℃の冷凍温度条件下に5日間以上保存した小麦粉を使用して製造する麺類の製造方法。【選択図】なし
