抄録
Domestic wheat production and consumption has stagnated since 1963. However, during the Heisei period, superior wheat varieties appeared one after another across Japan and are now booming. This is due to the change in texture preferences of the Japanese people that emerged in the 1990s, which coincided with the direction of development of new wheat varieties and focuses on the unique texture “synergy between glutinous and elastic” of domestic wheat varieties. This unique texture may lead to the acquisition of noodles and other products in overseas markets. The significance of domestic wheat for the flour milling industry lies in its potential as a seed for “expansion of taste and health functions” and “challenge to new fields of food ”.
