Asian Noodles: Science, Technology, and Processing by Gary G. Hou

, , Comments Off on Asian Noodles: Science, Technology, and Processing by Gary G. Hou

By Gary G. Hou

In Asian Noodles: technological know-how, know-how and Processing, overseas specialists assessment the present wisdom and provide entire state of the art assurance on Asian noodles unmatchable in any ebook. The authors disguise an array of subject matters together with breeding for noodle wheat, noodle flour milling, noodle flour qc and research, noodle processing, sensory and instrumental measurements of noodle caliber, the consequences of wheat components on noodle caliber, packaging and garage, dietary fortification of noodle items, noodle taste seasoning, and noodle plant setup and administration.

Show description

Read or Download Asian Noodles: Science, Technology, and Processing PDF

Best food science books

Sensory Evaluation: A Practical Handbook

This booklet is a pragmatic advisor to sensory overview tools and methods within the meals, beauty and family product industries. It explains the suitability of other checking out equipment for various occasions and gives step by step directions on the way to practice many of the kinds of checks. masking a huge diversity of meals and non-food product functions, the e-book is designed for use as a pragmatic reference within the trying out setting; a coaching handbook for brand spanking new recruits into sensory technological know-how, and a path ebook for college kids project business education or educational examine.

Methods to Access Quality and Stability of Oils and Fat-Containing Foods

Easy methods to examine caliber and balance of Oils and Fat-Containing meals is a helpful and distinctive source for nutrients scientists and oil chemists, a great addition to the libraries of scientists operating in product improvement and quality controls.

Regulating Agricultural Biotechnology: Economics and Policy

This booklet offers the 1st thorough financial research of present agricultural biotechnology law. The participants, so much of whom are agricultural economists operating both in universities or NGOs, tackle concerns equivalent to advertisement insecticides, the prices of approving new items, legal responsibility, merits, buyer recognition, law and its affects, transgenic vegetation, social welfare implications, and biosafety.

Detection and Typing Strategies for Pathogenic Escherichia coli

This short will assessment the equipment which are at the moment to be had for the detection, isolation, and typing of pathogenic E. coli with a specific specialize in foodborne ailments as a result of the Shiga toxigenic E. coli workforce, which were implicated in a couple of major outbreaks lately. Pathogenic kinds of E.

Additional resources for Asian Noodles: Science, Technology, and Processing

Example text

Polyphenol Oxidase (PPO) Activity Despite the importance of color on noodle product quality, the genes controlling PPO activity have only recently been identified. Using cytogenetic stocks, Jimenez P1: OTA/XYZ P2: ABC c02 JWBS030-Hou August 3, 2010 7:26 Printer Name: Sheridan Books GENERAL BREEDING METHODS 35 and Dubcovsky (1999) mapped the gene(s) for PPO activity to chromosome 2A. More recently, Raman et al. (2005) confirmed chromosome 2AL to be the location of PPO genes using a double haploid population and QTL analysis.

1994a), whereas high protein HW wheat produces a darker, firmer noodle (Konik et al. 1993). High protein HW wheat also is more suitable for making pan bread (Finney et al. 1987). Currently, winter and spring growth habit types of HW wheat are comingled, whereas HRS and HRW wheat are identified as individual market classes. Hard red wheat is segregated by growth-habit type because spring types, on average, are significantly higher in GPC content than winter types, resulting in distinct end-use properties of resulting flours (Entz and Fowler 1991; Fowler 2003).

Another benefit of growing HW wheat is the range of grain protein contents suitable for making different types of end products. High grain protein levels (12% to >14%) are typically required in HRS wheat to produce an acceptable loaf of bread (Finney et al. 1987). 5% in protein content (Hou 2007). HW wheat can be grown in production regions with minimal levels of abiotic stress since low protein HW wheat is marketable. Additionally, given that most producers manipulate grain protein content (GPC) through nitrogen (N) fertilizer application, the lower GPC requirement of HW wheat compared to hard red wheat may lead to reduced input costs.

Download PDF sample

Rated 4.83 of 5 – based on 4 votes