Details

<p>Preface ix</p> <p>Acknowledgments xiii</p> <p>Contributors xv</p> <p>1. Breeding Noodle Wheat in China 1<br /><i>Zhonghu He, Xianchun Xia, and Yan Zhang</i></p> <p>2. Breeding for Dual-Purpose Hard White Wheat in the United States: Noodles and Pan Bread 25<br /><i>Arron H. Carter, Carl A. Walker, and Kimberlee K. Kidwell</i></p> <p>3. Wheat Milling and Flour Quality Analysis for Noodles in Japan 57<br /><i>Hideki Okusu, Syunsuke Otsubo, and James Dexter</i></p> <p>4. Wheat Milling and Flour Quality Analysis for Noodles in Taiwan 75<br /><i>C. C. Chen and Shu-ying (Sophia) Yang</i></p> <p>5. Noodle Processing Technology 99<br /><i>Gary G. Hou, Syunsuke Otsubo, Hideki Okusu, and Lanbin Shen</i></p> <p>6. Instant Noodle Seasonings 141<br /><i>Kerry Fabrizio, Rajesh Potineni, and Kim Gray</i></p> <p>7. Packaging of Noodle Products 155<br /><i>Qingyue Ling</i></p> <p>8. Laboratory Pilot-Scale Asian Noodle Manufacturing and Evaluation Protocols 183<br /><i>Gary G. Hou</i></p> <p>9. Objective Evaluation of Noodles 227<br /><i>David W. Hatcher</i></p> <p>10. Sensory Evaluation of Noodles 251<br /><i>Bin Xiao Fu and Linda Malcolmson</i></p> <p>11. Effects of Flour Protein and Starch on Noodle Quality 261<br /><i>Byung-Kee Baik</i></p> <p>12. Effects of Polyphenol Oxidase on Noodle Color: Mechanisms, Measurement, and Improvement 285<br /><i>E. Patrick Fuerst, James V. Anderson, and Craig F. Morris</i></p> <p>13. Effects of Flour Characteristics on Noodle Texture 313<br /><i>Andrew S. Ross and Graham B. Crosbie</i></p> <p>14. Noodle Plant Setup and Resource Management 331<br /><i>Gary G. Hou, Syunsuke Otsubo, VerÓnica Jiménez Montaňo, and Julio González</i></p> <p>15. Quality Assurance Programs for Instant Noodle Production 363<br /><i>Sumonrut Kamolchote, Toh Tian Seng, Julio Gonz</i><i>ález, and Gary G. Hou</i></p> <p>16. Rice and Starch-Based Noodles 393<br /><i>Zhan-Hui Lu and Lilia S. Collado</i></p> <p>Index 433</p>

"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." (<i>Book News Inc</i>, February 2011)<br /> <br />

<p><b>GARY G. HOU</b> 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.

<p><b>A thorough reference on developing and manufacturing Asian noodles</b> <p>One of Asia's oldest and most highly valued forms of processed food, Asian noodles account for nearly half of all the continent's flour consumption. Now a commodity enjoyed worldwide, these noodles appear in many varieties thanks to, among other reasons, the international influences of culture, climate, and region. The massive global appeal of Asian noodles demands that their processing and manufacturing methods stay current with new technologies to deliver and maintain an elevated standard of quality. By combining the latest theory with real-world applications, Asian Noodles offers cutting-edge coverage of this versatile food by enlisting the help of experts from all corners of the world. This book: <ul> <li>Combines the latest science and theory with applied technology and skills</li> <li>Includes theories on wheat breeding and genes, lab-scale noodle processing and evaluation, commercial noodle manufacturing plant setup, and first-rate quality assurance programs</li> <li>Details wheat and flour specifications, the formulation and processing of noodles, and noodle quality attributes</li> <li>Aids readers in developing new wheat varieties for noodle products, producing superior flour for specific noodles, and designing noodle production facilities</li> </ul> <p>This one-of-a-kind book provides a depth of insight unmatched in any other work on the topic of Asian noodles. Geneticists, research scientists, manufacturers, suppliers, and a host of other professions with a stake in the Asian noodle market are sure to find the solutions they are seeking in this comprehensive reference.

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