Abstract: This invention provides a wheat flour whereby speck formation in a secondarily processed product can be prevented and the deterioration in the color tone due to discoloration can be prevented. To treat tyrosinase of wheat bran which remains in wheat flour in the flour producing process and causes speck formation, a tyrosinase inhibitor is added prior to a roller milling step, preferably in a conditioning step. Examples of the tyrosinase inhibitor include kojic acid, cysteine, glutathione, ascorbic acid, dithiothreitol, phytic acid, EDTA, isonicotinic acid hydrazide, p-aminosalicylic acid, ferulic acid, thiamine, peptides and combinations thereof. In particular, kojic acid and cysteine are preferable as a tyrosinase inhibitor. The wheat flour thus obtained is usable, for example, in making fresh noodles, dried noodles and tenobe somen in a secondarily processed product.