Asian Noodles: Science, Technology, and Processing
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Other Available Formats: Hardcover
"With Asian noodles such as instant ramen popular worldwide, there is growing interest in them from wheat-exporting countries. Hou (Asian food specialist, Wheat Marketing Center, Inc., Portland, Oregon, US) introduces this valuable contribution to the science and technology behind producing this product by reinforcing the Asian claim to its origins. In 16 chapters, international food scientists from academia and industry discuss topics including noodle-wheat breeding programs in Asia and the US, commercial noodle processing technology, flavor enhancers, quality assurance, packaging, marketing, and noodle products of other grains. The volume includes noodle formulations, product evaluation sheets, quality control flow charts, tables with production parameters, and photographs (some in color) of cultivar and product development and manufacture." (Book News Inc, February 2011)