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Noodle Technology Book from C.H.I.P.S.

Asian Noodles
Science, Technology, and Processing
edited by Gary G. Hou

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.

Important topics covered in the book:

  • 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
  • noodle plant setup and management
  • and much more!

Contents

  1. Breeding Noodle Wheat in China
  2. Breeding for Dual-Purpose Hard White Wheat in the US: Noodles and Pan Bread
  3. Wheat Milling and Flour Quality Analysis for Noodles in Japan
  4. Wheat Milling and Flour Quality Analysis for Noodles in Taiwan
  5. Noodle Processing Technology
  6. Instant Noodle Seasonings
  7. Packaging of Noodle Products
  8. Laboratory Pilot-Scale Noodle Manufacturing and Evaluation Protocols
  9. Objective Evaluation of Noodles
  10. Sensory Evaluation of Noodles
  11. Effects of Flour Protein and Starch on Noodle Quality
  12. Effects of Polyphenol Oxidase on Noodle Color: Mechanisms, Measurement, and Improvement
  13. Effects of Flour Characteristics on Noodle Texture
  14. Noodle Plant Setup and Resource Management
  15. Quality Assurance Programs for Instant Noodle Manufacturing
  16. Rice and Starch-Based Noodles

Index

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Asian Noodles
Science, Technology, and Processing
edited by Gary G. Hou

October 2010 • 472 pages • $194.00 + shipping
Texas residents please add 6.75 % sales tax

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