Asian Noodles
Science, Technology, and Processing
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Beschreibung
In Asian Noodles: Science, Technology and Processing, international experts review the current knowledge and offer comprehensive cutting-edge coverage on Asian noodles unmatchable in any publication. The authors cover an array of topics including breeding for noodle wheat, noodle flour milling, noodle flour quality control and analysis, noodle processing, sensory and instrumental measurements of noodle quality, the effects of wheat factors on noodle quality, packaging and storage, nutritional fortification of noodle products, noodle flavor seasoning, and noodle plant setup and management.
Autor*in
Gary G. Hou
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Biowissenschaften Botanik Food Processing, Production & Manufacture Food Science & Technology Herstellung u. Verarbeitung von Lebensmitteln Lebensmittelforschung u. -technologie Lebensmitteltechnik Life Sciences Plant Science Teigwaren
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"With Asian noodles such as instant ramen popular worldwide, thereis growing interest in them from wheat-exporting countries. Hou(Asian food specialist, Wheat Marketing Center, Inc., Portland,Oregon, US) introduces this valuable contribution to the scienceand technology behind producing this product by reinforcing theAsian claim to its origins. In 16 chapters, international foodscientists from academia and industry discuss topics includingnoodle-wheat breeding programs in Asia and the US, commercialnoodle processing technology, flavor enhancers, quality assurance,packaging, marketing, and noodle products of other grains. Thevolume includes noodle formulations, product evaluation sheets,quality control flow charts, tables with production parameters, andphotographs (some in color) of cultivar and product development andmanufacture." (Book News Inc, February 2011)
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