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Asian Noodle Manufacturing: Ingredients, Technology...
Asian Noodle Manufacturing: Ingredients, Technology...
NEW!

  • An essential guide for noodle manufacturers and product developers

  • Includes information about increasingly popular whole grain and gluten-free noodle varieties

  • Highlights the latest developments in processing technology and quality control

Preorder today! Book will be shipped in August 2020.

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This Cereals & Grains Association book has been produced in partnership with Elsevier, one of the world's leading scientific publishers. By clicking this link, you will be directed to Elsevier's online bookstore.

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Asian Noodle Manufacturing: Ingredients, Technology, and Quality is a comprehensive handbook dedicated to this increasingly popular style of noodle. Responding to recent trends, the book also addresses whole grain and gluten-free varieties as well as traditional styles.

Edited by Gary Hou, an expert with more than 20 years of experience in noodle production and quality assurance, this book is organized into three sections:

  • Section I details the ingredients in noodles and how ingredient functionality affects processing.
  • Section II discusses noodle manufacture and quality assurance and presents the latest developments in processing technology and quality control.
  • Section III covers advances in noodle varieties, with emphasis on gluten-free and whole grain noodles.

Hou has compiled an essential guide for noodle manufacturers and anyone in the food industry developing products that use noodles. Nutritionists and those working in the cereal chain—including breeders, grain graders, millers, and processors—will also find this new book useful.

Asian Noodle Manufacturing: Ingredients, Technology, and Quality


Chapter 1. Introduction to noodles and noodle production


Section I: Ingredients

Chapter 2. Wheat and flour requirements

Chapter 3. Functional roles of ingredients


Section II: Manufacture and Quality

Chapter 4. Processing technology

Chapter 5. Quality evaluation


Section III: Noodle Products

Chapter 6. Whole grain noodles

Chapter 7. Gluten free noodles

Chapter 8. Future technology and trends in noodles

Publish Date: 2019/ ©2020
Format: 6” x 9” softcover
ISBN: 978-0-12812-873-2
Pages: 260
Publication Weight: 2 lbs

Edited by Gary Hou

List Price:0.00
Asian Noodle Manufacturing: Ingredients, Technology, and Quality

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