Yellow Alkaline Noodles - Processing Technology and Quality Improvement

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.

List of contents

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

Product details

• Authors: Roselina Karim, Muhammad Tauseef Sultan
• Publisher: Springer, Berlin
• Languages: English
• Product format: Paperback / Softback
• Released: 05.12.2014
• EAN: 9783319128641
• ISBN: 978-3-31-912864-1
• No. of pages: 41
• Dimensions: 154 mm x 240 mm x 4 mm
• Illustrations: VII, 41 p.
• Series: SpringerBriefs in Food, Health, and Nutrition
• Subjects: Natural sciences, medicine, IT, technology > Technology > Chemical engineering; C, Diätetik und Ernährung, Nutrition, biochemistry, Chemistry and Materials Science, Food Science, Food—Biotechnology