Asian Noodles - by Gary G Hou (Hardcover)

Book Synopsis

In Asian Noodles: Science, Technology and Processing, international experts review the current knowledge and offer comprehensive cutting-edge coverage on Asian noodles unmatchable in any publication. The authors cover an array of topics including breeding for noodle wheat, noodle flour milling, noodle flour quality control and analysis, noodle processing, sensory and instrumental measurements of noodle quality, the effects of wheat factors on noodle quality, packaging and storage, nutritional fortification of noodle products, noodle flavor seasoning, and noodle plant setup and management.

From the Back Cover

A thorough reference on developing and manufacturing Asian noodles

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:

• Combines the latest science and theory with applied technology and skills
• Includes theories on wheat breeding and genes, lab-scale noodle processing and evaluation, commercial noodle manufacturing plant setup, and first-rate quality assurance programs
• Details wheat and flour specifications, the formulation and processing of noodles, and noodle quality attributes
• Aids readers in developing new wheat varieties for noodle products, producing superior flour for specific noodles, and designing noodle production facilities

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.

Review Quotes

"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)

About the Author

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.