Asian Noodles : Science, Technology, and Processing

by Gary G. Hou

• ISBN13: 9780470634363
• ISBN10: 0470634367
• Format: eBook
• Copyright: 2010-08-01
• Publisher: Wiley

Summary

In Asian Noodles: Science, Technology and Processing, 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.

Table of Contents

Contributors

Foreword

Introduction

Breeding Noodle Wheat in China

Breeding for Dual-Purpose Hard White Wheat in the US: Noodles and Pan Bread

Wheat Milling and Flour Quality Analysis for Noodles in Japan

Wheat Milling and Flour Quality Analysis for Noodles in Taiwan

Noodle Processing Technology

Instant Noodle Seasonings

Packaging of Noodle Products

Laboratory Pilot-Scale Noodle Manufacturing and Evaluation Protocols

Objective Evaluation of Noodles

Sensory Evaluation of Noodles

Effects of Flour Protein and Starch on Noodle Quality

Effects of Polyphenol Oxidase on Noodle Color: Mechanisms, Measurement, and Improvement

Effects of Flour Characteristics on Noodle Texture

Noodle Plant Setup and Resource Management

Quality Assurance Programs for Instant Noodle Manufacturing

Rice and Starch-Based Noodles

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