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Asian Noodles: Science, Technology, and Processing
Asian Noodles: Science, Technology, and Processing

“With this new book, Dr. Hou remains the world’s leading noodle expert. This is a complete book! It covers every aspect of Asian noodles; each chapter was written by experts in that subject. Those using Asian Noodles will find its profound scientific and hands-on quality an invaluable resource for producing a more cost-effective, consistent, and most important to the consumer, a quality reliable Asian noodle product.”
—Mr. Efrain Olmedo, Plant Manager of Pasta INA

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Asian Noodles: Science, Technology, and Processing synthesizes theoretical and practical hands-on experience, combining science, research, technological information, and valuable reference data to cover the complete range of knowledge on Asian noodles for the first time in one comprehensive industry resource. Its 16 chapters begin with noodle wheat breeding, moving to a discussion of the most advantageous milling techniques for specialty noodle flour, commercial noodle processing technology, laboratory production and evaluation protocols, quality control/assurance programs, and objective and sensory evaluation techniques. It goes on to deliver essential information about the effects of flour components on noodle quality, noodle discoloration mechanisms, seasoning and flavoring ingredients, packaging and storage methods to extend finished product shelf-life, and plant set-up and resource management. The chapter describing the manufacture of gluten-free, rice and starch-based noodles is must-read material for companies developing products in this area.

This book is a unique reference for those in the industry, including wheat breeders, growers, flour millers, noodle processors, quality control personnel, scientists, researchers, students, business developers, and suppliers of food machinery, packaging materials, ingredients, spices and seasonings, as well as informed consumers and newcomers to the noodle business and related industries.

Asian Noodles: Science, Technology, and Processing


Chapter 1

Breeding Noodle Wheat in China

Zhonghu He, Xianchun Xia, and Yan Zhang


Chapter 2

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

Arron H. Carter, Carl A. Walker, and Kimberlee K. Kidwell


Chapter 3

Wheat Milling and Flour Quality Analysis for Noodles in Japan

Hideki Okusu, Syunsuke Otsubo, and James Dexter


Chapter 4

Wheat Milling and Flour Quality Analysis for Noodles in Taiwan

C. C. Chen and Shu-ying (Sophia) Yang


Chapter 5

Noodle Processing Technology

Gary G. Hou, Syunsuke Otsubo, Hideki Okusu, and Lanbin Shen


Chapter 6

Instant Noodle Seasonings

Kerry Fabrizio, Rajesh Potineni, and Kim Gray


Chapter 7

Packaging of Noodle Products

Qingyue Ling


Chapter 8

Laboratory Pilot-Scale Asian Noodle Manufacturing and Evaluation Protocols

Gary G. Hou


Chapter 9

Objective Evaluation of Noodles

David W. Hatcher


Chapter 10

Sensory Evaluation of Noodles

Bin Xiao Fu and Linda Malcolmson


Chapter 11

Effects of Flour Protein and Starch on Noodle Quality

Byung-Kee Baik


Chapter 12

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

E. Patrick Fuerst, James V. Anderson, and Craig F. Morris


Chapter 13

Effects of Flour Characteristics on Noodle Texture

Andrew S. Ross and Graham B. Crosbie


Chapter 14

Noodle Plant Setup and Resource Management

Gary G. Hou, Syunsuke Otsubo, Veronica Jiménez Montano, and Julio González


Chapter 15

Quality Assurance Programs for Instant Noodle Production

Sumonrut Kamolchote, Toh Tian Seng, Julio González, and Gary G. Hou


Chapter 16

Rice and Starch-Based Noodles

Zhan-Hui Lu and Lilia S. Collado


Index
“With this new book, Dr. Hou remains the world’s leading noodle expert. This is a complete book! It covers every aspect of Asian noodles; each chapter was written by experts in that subject. Those using Asian Noodles will find its profound scientific and hands-on quality an invaluable resource for producing a more cost-effective, consistent, and most important to the consumer, a quality reliable Asian noodle product.”
—Mr. Efrain Olmedo, Plant Manager of Pasta INA
Publish Date: 2010
Format: 6" x 9" hardcover
Pages: 447
Publication Weight: 4 lbs

Edited by Gary Hou

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