Yellow Alkaline Noodles

Processing Technology and Quality Improvement
2015
ISBN: 978-3-319-12864-1
Verlag: Springer International Publishing

Buch, Englisch, 41 Seiten, Format (B × H): 155 mm x 235 mm, Gewicht: 949 g

Reihe: SpringerBriefs in Food, Health, and Nutrition

This Brief will provide an overview of various types of noodles with special emphasis on yellow alkaline noodles. It includes detailed discussions about yellow alkaline noodles including their ingredients, processing technology, the factors affecting their nutritional value and quality. Recent developments and potential ways of improving ingredient quality and enhancing their shelf life are the hallmark of this Springer brief. Noodles are one of the oldest forms of processed foods and they comprise an important part of the diet of various Asian countries, and are popular world-wide. Yellow alkaline noodles specifically are the preferred noodle of Southeast Asia (e.g., China, Indonesia, Malaysia, and Thailand, Japan and Korea) and accounts for ~30% wheat flour consumption in some countries.

Zielgruppe

Professional/practitioner

Autoren/Hrsg.

Sultan, Muhammad Tauseef

Karim, Roselina

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Background and Introduction.- 2. Types of Noodles: Production Statistics.- 3. Yellow Alkaline Noodles: An Introduction.- 4. Raw Materials and Their Quality.- 5. Processing Technology.- 6. Factors Affecting the Quality of Yellow Alkaline Noodles.- 7. Improving Quality and Nutritional Value.- 8. Modern Trends and Innovation