PROBLEM TO BE SOLVED: To provide wheat flour for noodle which has characteristic secondary workability by setting manufacturing conditions in which gluten is not deactivated, and only denaturalization occurs by performing heat treatment while the wheat flour is pneumatically-transported, and to provide a method for manufacturing the same, and noodle using the same.SOLUTION: In the method for manufacturing the heat-treated wheat flour for noodle, the wheat flour is heat-treated while the wheat flour is pneumatically transported, and the wheat flour is heat-treated for 1 minute or more and 60 minutes or less by air in the temperature of 100°C or higher and 130°C or lower under a transport condition in which the mixing ratio during pneumatic transportation is 1 or more and 10 or less. The heat-treated wheat flour for noodle is manufactured by the method for manufacturing. The noodle is obtained using the heat-treated wheat flour for noodle.COPYRIGHT: (C)2012,JPO&INPIT【課題】小麦粉の空気輸送中に熱処理を行うことによりグルテンが失活せず変性のみがおこる製造条件を設定することで特徴ある二次加工性を有する麺用小麦粉及びその製造方法並びにこれを使用した麺類を提供すること。【解決手段】小麦粉の空気輸送中に小麦粉を熱処理する麺用熱処理小麦粉の製造方法であって、空気輸送中の混合比が1以上10以下となる輸送条件で100℃以上130℃以下の温度の空気により小麦粉を1分間以上60分間以下熱処理することを特徴とする麺用熱処理小麦粉の製造方法である。また、前記製造方法により製造した麺用熱処理小麦粉及び該麺用熱処理小麦粉を使用した麺類である。【選択図】なし
