Pasta and Noodle Technology
| Author | : James E. Kruger |
| Publisher | : Amer Assn of Cereal Chemists |
| Total Pages | : 356 |
| Release | : 1996-01-01 |
| ISBN-10 | : 0913250899 |
| ISBN-13 | : 9780913250891 |
| Rating | : 4/5 (891 Downloads) |
Download or read book Pasta and Noodle Technology written by James E. Kruger and published by Amer Assn of Cereal Chemists. This book was released on 1996-01-01 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: The history of pasta. Continuous manufacturing process. THT technology in the modern industrial pasta driyng process. Pasta packaging. Quality requirements of durum wheat for semolina milling and pasta production. Textural measurement of cooked spaghetti. ASIAN NOODLES: Noodle quality. Processing technology of noodle products in Japan. Instant noodles. the use of alkali for noodle processing. Role of lipids on pasta and noodle quality. China: the world's largest consumer of pasta products. Future trends in pasta products.
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