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 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