Asian noodles : science, technology, and processing / edited by Gary G. Hou.

ISBN:

9780470179222

Title:

Author:

Hou, Gary G., editor.

Publication Information:

Hoboken, N.J. : John Wiley & Sons, c2010.

Physical Description:

xvii, 439 pages, [8] pages of plates : illustrations (some col.), map ; 25 cm.

General Note:

Includes index.

Contents:

Frontmatter -- Color Plates -- Breeding Noodle Wheat in China / Zhonghu He, Xianchun Xia, Yan Zhang -- Breeding for Dual-Purpose Hard White Wheat in the United States: Noodles and Pan Bread / Arron H Carter, Carl A Walker, Kimberlee K Kidwell -- Wheat Milling and Flour Quality Analysis for Noodles in Japan / Hideki Okusu, Syunsuke Otsubo, James Dexter -- Wheat Milling and Flour Quality Analysis for Noodles in Taiwan / C C Chen, Shu-Ying (Sophia) Yang -- Noodle Processing Technology / Gary G Hou, Syunsuke Otsubo, Hideki Okusu, Lanbin Shen -- Instant Noodle Seasonings / Kerry Fabrizio, Rajesh Potineni, Kim Gray -- Packaging of Noodle Products / Qingyue Ling -- Laboratory Pilot-Scale Asian Noodle Manufacturing and Evaluation Protocols / Gary G Hou -- Objective Evaluation of Noodles / David W Hatcher -- Sensory Evaluation of Noodles / Bin Xiao Fu, Linda Malcolmson -- Effects of Flour Protein and Starch on Noodle Quality / Byung-Kee Baik -- Effects of Polyphenol Oxidase on Noodle Color: Mechanisms, Measurement, and Improvement / E Patrick Fuerst, James V Anderson, Craig F Morris -- Effects of Flour Characteristics on Noodle Texture / Andrew S Ross, Graham B Crosbie -- Noodle Plant Setup and Resource Management / Gary G Hou, Syunsuke Otsubo, Verónica Jiménez Montaño, Julio González -- Quality Assurance Programs for Instant Noodle Production / Sumonrut Kamolchote, Toh Tian Seng, Julio González, Gary G Hou -- Rice and Starch-Based Noodles / Zhan-Hui Lu, Lilia S Collado.

Subject Term:

Noodles -- Asia.

Wheat -- Milling -- Asia.

Wheat -- Processing -- Asia.

Added Author:

Hou, Gary G.,

Format:

Regular print

Publication Date:

2010

Publication Information:

Hoboken, N.J. : John Wiley & Sons, c2010.

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664.755 ASI	Not for loan	1	Standard shelving location	Searching... Unknown

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Summary

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.

Author Notes

Gary G. Hou is Technical Director and Asian Foods Specialist at the Wheat Marketing Center, where he has organized the Asian Products Collaborative annually from 1996 to 2008. This project has resulted in the product formulation, process, and evaluation protocols for twelve types of Asian noodles and six types of steamed breads. Dr. Hou co-chaired the Pasta/Noodle Track at the 2006 World Grains Summit of the AACC International and chaired the Asian Product Symposium at the 2008 AACC International Annual Meeting, and has led two workshops on hard white wheat quality targets. Dr. Hou has traveled to over thirty countries and provided technical support and training services to numerous flour mills, Asian noodle and steamed bread manufacturers, bakeries, and ingredient suppliers. Dr. Hou is the Course Director of the following courses: Asian Noodle Technology, Asian Noodle Technology and Ingredient Application, Advanced Asian Noodle Technology, Whole Wheat Flour Product Development, Steamed Breads, Flour Tortillas and Arabic Flat Breads, and a number of new short courses being developed.

Zhonghu He and Xianchun Xia and Yan ZhangArron H. Carter and Carl A. Walker and Kimberlee K. KidwellHideki Okusu and Syunsuke Otsubo and James DexterC. C. Chen and Shu-ying (Sophia) YangGary G. Hou and Syunsuke Otsubo and Hideki Okusu and Lanbin ShenKerry Fabrizio and Rajesh Potineni and Kim GrayQingyue LingGary G. HouDavid W. HatcherBin Xiao Fu and Linda MalcolmsonByung-Kee BaikE. Patrick Fuerst and James V. Anderson and Craig F. MorrisAndrew S. Ross and Graham B. CrosbieGary G. Hou and Syunsuke Otsubo and Verónica Jiménez Montaño and Julio GonzálezSumonrut Kamolchote and Toh Tian Seng and Julio González and Gary G. HouZhan-Hui Lu and Lilia S. Collado

Preface	p. ix
Acknowledgments	p. xiii
Contributors	p. xv
1 Breeding Noodle Wheat in China	p. 1
2 Breeding for Dual-Purpose Hard White Wheat in the United States: Noodles and Pan Bread	p. 25
3 Wheat Milling and Flour Quality Analysis for Noodles in Japan	p. 57
4 Wheat Milling and Flour Quality Analysis for Noodles in Taiwan	p. 75
5 Noodle Processing Technology	p. 99
6 Instant Noodle Seasonings	p. 141
7 Packaging of Noodle Products	p. 155
8 Laboratory Pilot-Scale Asian Noodle Manufacturing and Evaluation Protocols	p. 183
9 Objective Evaluation of Noodles	p. 227
10 Sensory Evaluation of Noodles	p. 251
11 Effects of Flour Protein and Starch on Noodle Quality	p. 261
12 Effects of Polyphenol Oxidase on Noodle Color: Mechanisms, Measurement, and Improvement	p. 285
13 Effects of Flour Characteristics on Noodle Texture	p. 313
14 Noodle Plant Setup and Resource Management	p. 331
15 Quality Assurance Programs for Instant Noodle Production	p. 363
16 Rice and Starch-Based Noodles	p. 393
Index	p. 433

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Table of Contents