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
Publication Weight: 2 lbs
Edited by Gary Hou
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