About this document

Asian Noodles: Processing and Quality by David Eduardo Jimenez Centeno is a document available to read on EtoBox.

The article discusses the history, classification, raw materials, and processing of Asian noodles, highlighting their significance as staple foods in many Asian countries. It details the types of noodles made from various ingredients, particularly wheat, and outlines the key processing steps and quality criteria for noodle production, including texture, color, and shelf life. The importance of flour properties, such as protein content and starch characteristics, in determining noodle quality is emphasized.

Author

David Eduardo Jimenez Centeno

Language

EN