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Pasta and Noodle Technology

"If you have any connection with these markets, you should read this book."
—Food Technology in New Zealand

Item No. 50899

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Provides information on the fundamental and applied aspects of pasta and noodle technology. International in scope, it is a practical sourcebook for millers, processors, chemists, product developers, and other technical professionals.

Pasta and Noodle Technology

Acknowledgments

The History of Pasta

E. Agnesi

Continuous Manufacturing Process

G. Dalbon, D. Grivon, and M. A. Pagani

THT Technology in the Modern Industrial Pasta Drying Process

C. M. Pollini

Pasta Packaging

E. Varriano-Marston and F. Stoner

Quality Requirements of Durum Wheat for Semolina Milling and Pasta Production

P. Feillet and J. E. Dexter

Textural Measurement of Cooked Spaghetti

M. G. D'Egidio and S. Nardi

Noodle Quality--What Can We Learn from the Chemistry of Breadmaking?

J. E. Kruger

Processing Technology of Noodle Products in Japan

S. Nagao

Instant Noodles

S.-K. Kim

The Use of Alkali for Noodle Processing

D. M. Miskelly

Role of Lipids on Pasta and Noodle Quality

R. Niihara, D. Yonezawa, and R. R. Matsuo

China--The World's Largest Consumer of Paste Products

S. Huang

Future Trends in Pasta Products

W. Seibel

"If you have any connection with these markets, you should read this book."
—Food Technology in New Zealand

Publish Date: 1996
Format: 6" × 9" hardcover
ISBN: 978-0-913250-89-1
Pages: 368
Images: 88 black and white images
Publication Weight: 2 lbs