Asian Noodles (eBook, PDF)

Science, Technology, and Processing
Redaktion: Hou, Gary G.

• Format: PDF

Produktbeschreibung

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.

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 464
• Erscheinungstermin: 25. Februar 2010
• Englisch
• ISBN-13: 9780470634363
• Artikelnr.: 38213317

Autorenporträt

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.

Inhaltsangabe

Contributors. Foreword. Introduction. 1. Breeding Noodle Wheat in China (Zhonghu He
Xianchun Xia
and Yan Zhang). 2. Breeding for Dual-Purpose Hard White Wheat in the US: Noodles and Pan Bread (Arron H. Carter
Carl A. Walker
and Kimberlee K. Kidwell). 3. Wheat Milling and Flour Quality Analysis for Noodles in Japan (Hideki Okusu
Syunsuke Otsubo
and James Dexter). 4. Wheat Milling and Flour Quality Analysis for Noodles in Taiwan (C. C. Chen and Shu-ying (Sophia) Yang). 5. Noodle Processing Technology (Gary G. Hou
Syunsuke Otsubo
Hideki Okusu
and Lanbin Shen). 6. Instant Noodle Seasonings (Kerry Fabrizio
Rajesh Potineni
and Kim Gray). 7. Packaging of Noodle Products (Qingyue Ling). 8. Laboratory Pilot-Scale Noodle Manufacturing and Evaluation Protocols (Gary G. Hou). 9. Objective Evaluation of Noodles (David W. Hatcher). 10. Sensory Evaluation of Noodles (Bin Xiao Fu and Linda Malcolmson). 11. Effects of Flour Protein and Starch on Noodle Quality (Byung-Kee Baik). 12. Effects of Polyphenol Oxidase on Noodle Color: Mechanisms
Measurement
and Improvement (E. Patrick Fuerst
James V. Anderson
and Craig F. Morris). 13. Effects of Flour Characteristics on Noodle Texture (Andrew S. Ross and Graham B. Crosbie). 14. Noodle Plant Setup and Resource Management (Gary G. Hou
Syunsuke Otsubo
Veronica Jimenez
and Julio Gonzalez). 15. Quality Assurance Programs for Instant Noodle Manufacturing (Sumonrut Kamolchote
Toh Tian Seng
Julio Gonzalez
and Gary G. Hou). 16. Rice and Starch-Based Noodles (Zhan-Hui Lu and Lilia S. Collado).