Asian Noodles Science, Technology, and Processing

by Hou, Gary G.

• ISBN13: 9780470179222
• ISBN10: 0470179228
• Edition: 1st
• Format: Hardcover
• Copyright: 2010-10-26
• Publisher: Wiley

Summary

In this book, international experts review the current knowledge and offer comprehensive cutting-edge coverage on Asian noodles unmatchable in any publication. The authors cover an array of topics including breeding for noodle wheat, noodle flour milling, noodle flour quality control and analysis, noodle processing, sensory and instrumental measurements of noodle quality, the effects of wheat factors on noodle quality, packaging and storage, nutritional fortification of noodle products, noodle flavor seasoning, and noodle plant setup and management.

Author Biography

Gary G. Hou is Technical Director and Asian Foods Specialist at the Wheat Marketing Center, where he has organized the Asian Products Collaborative annually from 1996 to 2008. This project has resulted in the product formulation, process, and evaluation protocols for twelve types of Asian noodles and six types of steamed breads. Dr. Hou co-chaired the Pasta/Noodle Track at the 2006 World Grains Summit of the AACC International and chaired the Asian Product Symposium at the 2008 AACC International Annual Meeting, and has led two workshops on hard white wheat quality targets. Dr. Hou has traveled to over thirty countries and provided technical support and training services to numerous flour mills, Asian noodle and steamed bread manufacturers, bakeries, and ingredient suppliers. Dr. Hou is the Course Director of the following courses: Asian Noodle Technology, Asian Noodle Technology and Ingredient Application, Advanced Asian Noodle Technology, Whole Wheat Flour Product Development, Steamed Breads, Flour Tortillas and Arabic Flat Breads, and a number of new short courses being developed.

Table of Contents

Preface	p. ix
Acknowledgments	p. xiii
Contributors	p. xv
Breeding Noodle Wheat in China	p. 1
Breeding for Dual-Purpose Hard White Wheat in the United States: Noodles and Pan Bread	p. 25
Wheat Milling and Flour Quality Analysis for Noodles in Japan	p. 57
Wheat Milling and Flour Quality Analysis for Noodles in Taiwan	p. 75
Noodle Processing Technology	p. 99
Instant Noodle Seasonings	p. 141
Packaging of Noodle Products	p. 155
Laboratory Pilot-Scale Asian Noodle Manufacturing and Evaluation Protocols	p. 183
Objective Evaluation of Noodles	p. 227
Sensory Evaluation of Noodles	p. 251
Effects of Flour Protein and Starch on Noodle Quality	p. 261
Effects of Polyphenol Oxidase on Noodle Color: Mechanisms, Measurement, and Improvement	p. 285
Effects of Flour Characteristics on Noodle Texture	p. 313
Noodle Plant Setup and Resource Management	p. 331
Quality Assurance Programs for Instant Noodle Production	p. 363
Rice and Starch-Based Noodles	p. 393
Index	p. 433
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