Asian Noodles

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.

"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)

• Preface ixAcknowledgments xiiiContributors xv1. Breeding Noodle Wheat in China 1Zhonghu He, Xianchun Xia, and Yan Zhang2. Breeding for Dual-Purpose Hard White Wheat in the United States: Noodles and Pan Bread 25Arron H. Carter, Carl A. Walker, and Kimberlee K. Kidwell3. Wheat Milling and Flour Quality Analysis for Noodles in Japan 57Hideki Okusu, Syunsuke Otsubo, and James Dexter4. Wheat Milling and Flour Quality Analysis for Noodles in Taiwan 75C. C. Chen and Shu-ying (Sophia) Yang5. Noodle Processing Technology 99Gary G. Hou, Syunsuke Otsubo, Hideki Okusu, and Lanbin Shen6. Instant Noodle Seasonings 141Kerry Fabrizio, Rajesh Potineni, and Kim Gray7. Packaging of Noodle Products 155Qingyue Ling8. Laboratory Pilot-Scale Asian Noodle Manufacturing and Evaluation Protocols 183Gary G. Hou9. Objective Evaluation of Noodles 227David W. Hatcher10. Sensory Evaluation of Noodles 251Bin Xiao Fu and Linda Malcolmson11. Effects of Flour Protein and Starch on Noodle Quality 261Byung-Kee Baik12. Effects of Polyphenol Oxidase on Noodle Color: Mechanisms, Measurement, and Improvement 285E. Patrick Fuerst, James V. Anderson, and Craig F. Morris13. Effects of Flour Characteristics on Noodle Texture 313Andrew S. Ross and Graham B. Crosbie14. Noodle Plant Setup and Resource Management 331Gary G. Hou, Syunsuke Otsubo, VerÓnica Jiménez Montaňo, and Julio González15. Quality Assurance Programs for Instant Noodle Production 363Sumonrut Kamolchote, Toh Tian Seng, Julio González, and Gary G. Hou16. Rice and Starch-Based Noodles 393Zhan-Hui Lu and Lilia S. ColladoIndex 433