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.

Autorentext
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.

Klappentext

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.

Inhalt

1. Introduction to noodles and noodle production

   Section I: Ingredients
   2. Wheat and flour requirements

   3. Functional roles of Ingredients

   Section II: Manufacture and Quality
   4. Processing technology

   5. Quality evaluation

   Section III: Noodle products
   6. Whole grain noodles

   7. Gluten free noodles
   8. Future technology and trends in noodles