Asian Noodle Manufacturing

Asian Noodle Manufacturing: Ingredients, Technology, and Quality is a comprehensive handbook for the manufacture of noodles that includes traditional styles and gluten free and whole grain varieties. The book is split into three main sections, with the first detailing the ingredients in noodles and information on how ingredient functionality affects their processing. The second section details the actual manufacture and quality assurance in producing noodle products, with the final section detailing advances in varieties of noodles. Particular attention is paid to gluten free and whole grain noodles, both of which are becoming increasingly popular around the world. Written by an expert with over twenty years of experience in the production and quality assurance of noodles, the book is essential reading for those in the food industry who are tasked with the development of new noodle based products. Contains coverage of ingredient functionality in noodle processing Presents sections on traditional noodles, along with whole grain and gluten free varieties Presents the latest developments in processing technology Discusses how ingredients affect processes Includes information on quality control

Produk Detail:

  • Author : Gary G. Hou
  • Publisher : Elsevier
  • Pages : 166 pages
  • ISBN : 0128128747
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKAsian Noodle Manufacturing

Asian Noodle Manufacturing

Asian Noodle Manufacturing
  • Author : Gary G. Hou
  • Publisher : Elsevier
  • Release : 02 September 2020
GET THIS BOOKAsian Noodle Manufacturing

Asian Noodle Manufacturing: Ingredients, Technology, and Quality is a comprehensive handbook for the manufacture of noodles that includes traditional styles and gluten free and whole grain varieties. The book is split into three main sections, with the first detailing the ingredients in noodles and information on how ingredient functionality affects their processing. The second section details the actual manufacture and quality assurance in producing noodle products, with the final section detailing advances in varieties of noodles. Particular attention is paid

Asian Noodles

Asian Noodles
  • Author : Gary G. Hou
  • Publisher : John Wiley & Sons
  • Release : 16 February 2011
GET THIS BOOKAsian Noodles

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.

Yellow Alkaline Noodles

Yellow Alkaline Noodles
  • Author : Roselina Karim,Muhammad Tauseef Sultan
  • Publisher : Springer
  • Release : 22 November 2014
GET THIS BOOKYellow Alkaline Noodles

This Brief will provide an overview of various types of noodles with special emphasis on yellow alkaline noodles. It includes detailed discussions about yellow alkaline noodles including their ingredients, processing technology, the factors affecting their nutritional value and quality. Recent developments and potential ways of improving ingredient quality and enhancing their shelf life are the hallmark of this Springer brief. Noodles are one of the oldest forms of processed foods and they comprise an important part of the diet of

Pasta and Noodle Technology

Pasta and Noodle Technology
  • Author : James E. Kruger,Robert B. Matsuo,Joel W. Dick
  • Publisher : Amer Assn of Cereal Chemists
  • Release : 01 January 1996
GET THIS BOOKPasta and Noodle Technology

The history of pasta. Continuous manufacturing process. THT technology in the modern industrial pasta driyng process. Pasta packaging. Quality requirements of durum wheat for semolina milling and pasta production. Textural measurement of cooked spaghetti. ASIAN NOODLES: Noodle quality. Processing technology of noodle products in Japan. Instant noodles. the use of alkali for noodle processing. Role of lipids on pasta and noodle quality. China: the world's largest consumer of pasta products. Future trends in pasta products.

Cereals Processing Technology

Cereals Processing Technology
  • Author : Gavin Owens
  • Publisher : CRC Press
  • Release : 12 April 2001
GET THIS BOOKCereals Processing Technology

Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, Cereals Processing Technology reviews the range of cereal products and technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors benchmarking their operations against the best prices in their sector and across cereals processing as a whole. Part 1 looks

The Noodle Narratives

The Noodle Narratives
  • Author : Frederick Errington,Deborah Gewertz,Tatsuro Fujikura
  • Publisher : University of California Press
  • Release : 02 August 2013
GET THIS BOOKThe Noodle Narratives

Tasty, convenient, and cheap, instant noodles are one of the most remarkable industrial foods ever. Consumed around the world by millions, they appeal to young and old, affluent and impoverished alike. The authors examine the history, manufacturing, marketing, and consumption of instant noodles. By focusing on three specific markets, they reveal various ways in which these noodles enable diverse populations to manage their lives. The first market is in Japan, where instant noodles have facilitated a major transformation of post-war

The Untold History of Ramen

The Untold History of Ramen
  • Author : George Solt
  • Publisher : Univ of California Press
  • Release : 22 February 2014
GET THIS BOOKThe Untold History of Ramen

A rich, salty, and steaming bowl of noodle soup, ramen Offers an account of geopolitics and industrialization in Japan. It traces the meteoric rise of ramen from humble fuel for the working poor to international icon of Japanese culture.

Takashi's Noodles

Takashi's Noodles
  • Author : Takashi Yagihashi,Harris Salat
  • Publisher : Ten Speed Press
  • Release : 22 June 2011
GET THIS BOOKTakashi's Noodles

A collection of 75 recipes from James Beard Award-winning chef Takashi Yagihashi for both traditional and inventive hot and cold Japanese noodle dishes. Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, James Beard Award-winning chef Takashi Yagihashi introduces American home cooks to essential Japanese comfort food with his simple yet sophisticated recipes. Emphasizing quick-to-the-table shortcuts, the use of fresh and dried packaged noodles, and kid-friendly dishes, Takashi explains noodle nuances and explores each style's

Handbook of Food Products Manufacturing, 2 Volume Set

Handbook of Food Products Manufacturing, 2 Volume Set
  • Author : Nirmal Sinha
  • Publisher : John Wiley and Sons
  • Release : 27 April 2007
GET THIS BOOKHandbook of Food Products Manufacturing, 2 Volume Set

The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.

Re-orienting Cuisine

Re-orienting Cuisine
  • Author : Kwang Ok Kim
  • Publisher : Berghahn Books
  • Release : 01 February 2015
GET THIS BOOKRe-orienting Cuisine

Foods are changed not only by those who produce and supply them, but also by those who consume them. Analyzing food without considering changes over time and across space is less meaningful than analyzing it in a global context where tastes, lifestyles, and imaginations cross boundaries and blend with each other, challenging the idea of authenticity. A dish that originated in Beijing and is recreated in New York is not necessarily the same, because although authenticity is often claimed, the

The Noodle Maker of Kalimpong

The Noodle Maker of Kalimpong
  • Author : Gyalo Thondup,Anne F Thurston
  • Publisher : Random House India
  • Release : 08 June 2016
GET THIS BOOKThe Noodle Maker of Kalimpong

This is the untold story of Tibet—a compelling account of conspiracy, covert organizations and international intrigue—told through the eyes of Gyalo Thondup, the Dalai Lama’s elder brother. After Tibet was overrun by the Chinese in 1951, Thondup served for decades as His Holiness’ special envoy to many countries, gaining an unparalleled perspective of the ongoing tussle of the divergent interests of China, India, Russia and the United States. Together with Anne F. Thurston, Gyalo Thondup shares his experiences,

Beyond Factory Asia

Beyond Factory Asia
  • Author : Asian Development Bank
  • Publisher : Asian Development Bank
  • Release : 01 April 2013
GET THIS BOOKBeyond Factory Asia

Asia’s phenomenal growth over the past few decades has been driven by the rise of Factory Asia. However, the global financial crisis and uncertain growth prospects in the United States and the eurozone have dampened demand for Asian exports. At the same time, rising wages threaten to erode the cost advantage that the region once had, managing supply chains has become more complex, and new technologies are transforming manufacturing. How can regional economies move beyond Factory Asia? What strategies

Using Cereal Science and Technology for the Benefit of Consumers

Using Cereal Science and Technology for the Benefit of Consumers
  • Author : S P Cauvain,L S Young,S Salmon
  • Publisher : Elsevier
  • Release : 10 January 2005
GET THIS BOOKUsing Cereal Science and Technology for the Benefit of Consumers

The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world. They bring together all elements of the ‘grain chain’ from breeding of new wheat varieties through the milling processes and on to the conversion of flour into baked products ready for the consumer at large. Evaluating and predicting wheat flour properties require

The Pho Cookbook

The Pho Cookbook
  • Author : Andrea Quynhgiao Nguyen
  • Publisher : Unknown Publisher
  • Release : 16 April 2021
GET THIS BOOKThe Pho Cookbook

Winner of the 2018 James Beard Foundation Book Award for Single Subject category With this comprehensive cookbook, Vietnam's most beloved, aromatic comfort food--the broth and noodle soup known as pho--is now within your reach. Author Andrea Nguyen first tasted pho in Vietnam as a child, sitting at a Saigon street stall with her parents. That experience sparked a lifelong love of the iconic noodle soup, long before it became a cult food item in the United States. Here Andrea dives deep