Production method of fresh wet noodles

The invention provides a production method of a flour product. The method provided by the invention comprises the following steps: performing MTLT treatment on the flour before carrying out kneading, namely performing heat preservation on the flour at 50-80 DEG C for 2-24 hours. The flour product produced by the method provided by the invention is not sticky and sour in the storage process, and does not sink to the bottom when being cooked; and meanwhile, the method can reduce the weakening of the taste of the flour product in the storage process, so that the produced flour product is flexible, smooth and chewy in taste. 本发明提供了一种面制品的制作方法。本发明提供的方法包括在和面前将面粉进行MTLT处理，所述将面粉进行MTLT处理为将面粉于50℃-80℃下保温2-24h。本发明的方法制备的面制品储存过程不黏连、不发酸、煮面不沉底，同时，该方法能降低储存过程面制品口感的弱化，使制作的面制品口感劲道、爽滑、有嚼劲。