| abstract |
(57) [Summary] (Correction) [Purpose] To obtain flour that can prevent or reduce specs and prevent or reduce deterioration of color tone due to discoloration. [Structure] A tyrosinase inhibitor is added to tyrosinase of bran bran remaining in the flour milling process and causing specs in the flour before grinding, preferably in the tempering process. A tyrosinase inhibitor selected from kojic acid, cysteine, glutathione, ascorbic acid, dithiothreitol, phytic acid, EDTA, isonicotinic acid hydrazide, paraaminosalicylic acid, and peptides 1 One kind or a combination of two or more kinds is used. Preferred tyrosinase inhibitors are kojic acid or cysteine. The obtained wheat flour is a wheat flour used for raw noodles, dried noodles, and hand-rolled somen noodles. |