Asian Noodles: Science, Technology, and Processing

Preface ix

Acknowledgments xiii

Contributors xv

1. Breeding Noodle Wheat in China 1
Zhonghu He, Xianchun Xia, and Yan Zhang

2. Breeding for Dual-Purpose Hard White Wheat in the United States: Noodles and Pan Bread 25
Arron H. Carter, Carl A. Walker, and Kimberlee K. Kidwell

3. Wheat Milling and Flour Quality Analysis for Noodles in Japan 57
Hideki Okusu, Syunsuke Otsubo, and James Dexter

4. Wheat Milling and Flour Quality Analysis for Noodles in Taiwan 75
C. C. Chen and Shu-ying (Sophia) Yang

5. Noodle Processing Technology 99
Gary G. Hou, Syunsuke Otsubo, Hideki Okusu, and Lanbin Shen

6. Instant Noodle Seasonings 141
Kerry Fabrizio, Rajesh Potineni, and Kim Gray

7. Packaging of Noodle Products 155
Qingyue Ling

8. Laboratory Pilot-Scale Asian Noodle Manufacturing and Evaluation Protocols 183
Gary G. Hou

9. Objective Evaluation of Noodles 227
David W. Hatcher

10. Sensory Evaluation of Noodles 251
Bin Xiao Fu and Linda Malcolmson

11. Effects of Flour Protein and Starch on Noodle Quality 261
Byung-Kee Baik

12. Effects of Polyphenol Oxidase on Noodle Color: Mechanisms, Measurement, and Improvement 285
E. Patrick Fuerst, James V. Anderson, and Craig F. Morris

13. Effects of Flour Characteristics on Noodle Texture 313
Andrew S. Ross and Graham B. Crosbie

14. Noodle Plant Setup and Resource Management 331
Gary G. Hou, Syunsuke Otsubo, VerÓnica Jiménez Montaňo, and Julio González

15. Quality Assurance Programs for Instant Noodle Production 363
Sumonrut Kamolchote, Toh Tian Seng, Julio González, and Gary G. Hou

16. Rice and Starch-Based Noodles 393
Zhan-Hui Lu and Lilia S. Collado

Index 433