- English
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eBook - ePub
About this book
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.
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Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Asian Noodles by Gary G. Hou in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Cover
- Half Title Page
- Title Page
- Copyright
- Dedication
- Preface
- Acknowledgments
- Contributors
- Chapter 1: Breeding Noodle Wheat in China
- Chapter 2: Breeding for Dual-Purpose Hard White Wheat in the United States: Noodles and Pan Bread
- Chapter 3 Wheat Milling and Flour Quality Analysis for Noodles in Japan
- Chapter 4: Wheat Milling and Flour Quality Analysis for Noodles in Taiwan
- Chapter 5: Noodle Processing Technology
- Chapter 6: Instant Noodle Seasonings
- Chapter 7: Packaging of Noodle Products
- Chapter 8: Laboratory Pilot-Scale Asian Noodle Manufacturing and Evaluation Protocols
- Chapter 9: Objective Evaluation of Noodles
- Chapter 10: Sensory Evaluation of Noodles
- Chapter 11: Effects of Flour Protein and Starch on Noodle Quality
- Chapter 12: Effects of Polyphenol Oxidase on Noodle Color: Mechanisms, Measurement, and Improvement
- Chapter 13: Effects of Flour Characteristics on Noodle Texture
- Chapter 14: Noodle Plant Setup and Resource Management
- Chapter 15: Quality Assurance Programs for Instant Noodle Production
- Chapter 16: Rice and Starch-Based Noodles
- Index