Chapter 23. Asian (Oriental) Noodles and Their Manufacture

  1. Y. H. Hui Senior Scientist
  1. Wai-Kit Nip

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch23

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Nip, W.-K. (2006) Asian (Oriental) Noodles and Their Manufacture, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch23

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Department of Molecular Biosciences and Bioengineering, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa, 1955 East–West Road, Honolulu, HI 96822, USA

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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Keywords:

  • wheat-based Asian noodles - characteristics and manufacturing;
  • rice-based Asian noodles;
  • Cantonese “ho fen (rice stripes) - rice-based Asian noodle

Summary

This chapter contains sections titled:

  • Introduction

  • Classification of Asian (Oriental) Noodles

  • Wheat-Based Asian Noodles: Characteristics and Manufacturing

  • Brownish Buckwheat Asian Noodles

  • Rice-Based Asian Noodles

  • Starch-Based Asian Noodles

  • Yam Noodle

  • Variables Affecting Product Quality of Asian (Oriental) Noodles

  • Conclusions

  • References

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