Asian Noodle Manufacturing
Ingredients, Technology, and Quality
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72 581 Ft (69 125 Ft + 5% VAT)
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72 581 Ft
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printed on demand
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Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Publisher Elsevier Science
- Date of Publication 20 August 2020
- ISBN 9780128128732
- Binding Paperback
- No. of pages166 pages
- Size 228x152 mm
- Weight 270 g
- Language English 63
Categories
Long description:
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.
MoreTable of Contents:
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
