Asian Noodle Manufacturing: Ingredients, Technology, and Quality

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 processingPresents sections on traditional noodles, along with whole grain and gluten free varietiesPresents the latest developments in processing technologyDiscusses how ingredients affect processesIncludes information on quality control

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