Front Cover -- ASIAN NOODLE MANUFACTURING -- ASIAN NOODLE MANUFACTURING -- Copyright -- Contents -- Contributors -- About the editor -- 1 - Introduction to Asian noodles -- 1. Introduction -- 2. Classifications -- 2.1 Wheat flour noodles -- 2.2 Rice and other starch noodles -- 3. Wheat noodle formulations -- 4. Summary -- References -- 2 - Wheat and flour quality requirements -- 1. Introduction -- 2. Wheat and flour quality requirements for Asian noodles -- 3. Wheat milling -- 4. Flour and noodle quality -- 4.1 Starch -- 4.2 Protein -- 4.3 Interaction of starch and protein -- 5. Wheat quality requirements for Japanese udon noodles -- 6. Wheat quality requirements for Japanese ramen noodles -- References -- 3 - Functional ingredients in Asian noodle manufacturing -- 1. Introduction -- 2. Wheat flour as a basic ingredient for noodles -- 3. Ingredients for improving noodle quality -- 3.1 Regular salt (NaCl) -- 3.2 Alkaline salts -- 3.3 Phosphates -- 3.4 Protein -- 3.5 Starch -- 3.6 Edible gums -- 3.7 Enzymes -- 3.8 Emulsifiers -- 3.9 Frying oil -- 4. Ingredients for extending the shelf life -- 4.1 Chemical preservatives -- 4.2 Organic acids -- 4.3 Polyols -- 4.4 Phytochemicals -- References -- 4 - Processing technology of wheat flour noodle -- 1. Introduction -- 2. Primary processing overview -- 2.1 Dough mixing -- 2.2 Dough resting -- 2.3 Dough sheet forming and compounding -- 2.4 Dough sheet resting -- 2.5 Noodle sheet reduction -- 2.6 Slitting and waving -- 3. Processing technology of major noodle types -- 3.1 Fresh raw noodles -- 3.2 Dry noodles -- 3.3 Parboiled noodles -- 3.4 Long life noodles -- 3.5 Frozen boiled noodles -- 3.6 Yakisoba noodles -- 3.7 Instant noodles -- 3.7.1 Steamed and deep-fried instant noodles -- 3.7.2 Steamed and air-dried instant noodles -- 3.7.3 Chaomein noodles -- References -- 5 - Quality evaluation of noodles.

1. Introduction -- 2. Current trends in the literature -- 3. Preparation of noodles for testing -- 4. Processing quality -- 5. Evaluations of color and appearance -- 6. Cooking quality -- 7. Cooked noodle texture -- 7.1 Compression tests -- 7.2 Extrusion tests -- 7.3 Tensile tests -- References -- 6 - Whole grain noodles -- 1. Introduction -- 1.1 Origin and examples of whole grains -- 1.2 Defining whole grain food -- 1.3 Whole grain noodles -- 2. Ingredients in whole grain noodles -- 2.1 Whole grain flour -- 2.1.1 Whole wheat flour -- 2.1.2 Barley flour -- 2.1.3 Rye flour -- 2.1.4 Corn flour -- 2.1.5 Oat flour -- 2.1.6 Brown rice flour -- 2.1.7 Buckwheat flour -- 2.1.8 Amaranth flour -- 2.2 Water -- 2.3 Salt -- 2.4 Improvers -- 3. Processing technologies of whole grain noodles -- 3.1 Whole wheat noodles -- 3.2 Barley noodles -- 3.3 Rye noodles -- 3.4 Corn noodles -- 3.5 Oat noodles -- 3.6 Brown rice noodles -- 3.7 Buckwheat noodles (soba) -- 3.8 Amaranth noodles -- 4. Quality characteristics of whole grain noodles -- 4.1 Nutritive value -- 4.2 Flour quality evaluation -- 4.3 Color -- 4.4 Cooking performance -- 4.5 Textural attributes -- 4.6 Sensory properties -- 5. Summary -- References -- 7 - Gluten-free noodles -- 1. Introduction -- 2. Rice noodles -- 3. Oat noodles -- 4. Buckwheat noodles -- 5. Starch noodles -- 5.1 Potato noodles -- 5.2 Sweet potato noodles -- 5.3 Mung bean noodles -- 5.4 Corn noodles -- 5.5 Cassava noodles and konjac noodles -- 6. Summary -- References -- Index -- A -- B -- C -- D -- E -- F -- G -- H -- I -- J -- K -- L -- M -- N -- O -- P -- Q -- R -- S -- T -- V -- W -- X -- Y -- Back Cover.