Asian Noodles ：Science, Technology, and Processing

Publication subTitle ：Science, Technology, and Processing

Author： Gary G. Hou  

Publisher： John Wiley & Sons Inc‎

Publication year： 2010

E-ISBN: 9780470634363

P-ISBN(Hardback):  9780470179222

Subject： TS213.2 food made from flour

Language： ENG

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Description

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.

Chapter

Contents

pp.：  9 – 11

Preface

pp.：  11 – 15

Acknowledgments

pp.：  15 – 17

Contributors

pp.：  17 – 21

1. Breeding Noodle Wheat in China

pp.：  21 – 45

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

pp.：  45 – 77

3. Wheat Milling and Flour Quality Analysis for Noodles in Japan

pp.：  77 – 95

4. Wheat Milling and Flour Quality Analysis for Noodles in Taiwan

pp.：  95 – 119

5. Noodle Processing Technology

pp.：  119 – 161

6. Instant Noodle Seasonings

pp.：  161 – 175

7. Packaging of Noodle Products

pp.：  175 – 203

8. Laboratory Pilot-Scale Asian Noodle Manufacturing and Evaluation Protocols

pp.：  203 – 247

9. Objective Evaluation of Noodles

pp.：  247 – 271

10. Sensory Evaluation of Noodles

pp.：  271 – 281

11. Effects of Flour Protein and Starch on Noodle Quality

pp.：  281 – 305

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

pp.：  305 – 333

13. Effects of Flour Characteristics on Noodle Texture

pp.：  333 – 351

14. Noodle Plant Setup and Resource Management

pp.：  351 – 383

15. Quality Assurance Programs for Instant Noodle Production

pp.：  383 – 413

16. Rice and Starch-Based Noodles

pp.：  413 – 453

Index

pp.：  453 – 461

Color Plate

pp.：  461 – 468

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