Asian Noodle Manufacturing

Ingredients, Technology, and Quality

AvGary G. Hou

Häftad, Engelska, 2020

Del i serien Woodhead Publishing and AACC International Press

1 911 kr

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Beskrivning

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

Produktinformation

Utgivningsdatum:2020-08-20
Mått:152 x 229 x 12 mm
Vikt:270 g
Format:Häftad
Språk:Engelska
Serie:Woodhead Publishing and AACC International Press
Antal sidor:166
Förlag:Elsevier Science
ISBN:9780128128732

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Dr. Gary Hou, Chief Technology Officer – Grain Foods, just joined the SPC Group since May 2018. Prior to this, Dr. Hou was the Technical Director at the Wheat Marketing Center, Portland, Oregon since 1995. In his capacity at WMC, Dr. Hou directed WMC’s technical training and research programs. Each year, he conducted technical short courses focusing on improving end product quality for Asian noodles, steamed breads, crackers and cookies, flour tortillas and flatbread, frozen dough, artisan baking, and a whole range of whole grain products. New topics and custom courses were developed each year for specific countries. More than 1,000 professionals from over 30 countries have attended his training courses. In addition, Dr. Hou had served as an expert consultant to U.S. Wheat Associates since 1996 and to U.S. Dairy Export Council since 2009, providing technical support and training to flour milling and food processing companies in over 30 countries.Dr. Hou conducts numerous research projects, results of which have been presented at the AACC International annual meeting, Institute of Food Technologist annual meeting and many other international conferences. He has authored or co-authored, and published more than 30 peer-reviewed scientific papers in international journals. His research topics cover a wide range of wheat-based foods with an emphasis on whole wheat flour milling and whole grain products development. He is the editor of Asian Noodles: Science, Technology, and Processing, the only comprehensive English language book on Asian noodles. In his new role at SPC Group, Dr. Hou resumes much bigger responsibilities: overseeing all technical aspects and technological resources for the purpose of organizational growth; establishing a technological vision for SPC; and leading the company's technological development to achieve sustainable business growth. Dr. Hou is still actively involving in scientific community by editing new books, publishing new research papers, and leading scientific organizations.

Innehållsförteckning

1. Introduction to noodles and noodle productionSection I: Ingredients2. Wheat and flour requirements3. Functional roles of IngredientsSection II: Manufacture and Quality4. Processing technology5. Quality evaluationSection III: Noodle products6. Whole grain noodles7. Gluten free noodles8. Future technology and trends in noodles