edited by James E. Kruger,
Robert B. Matsuo
and Joel W. Dick

Pasta and Noodle Technology provides information on the fundamental and applied aspects of pasta and noodle technology. International in scope, it is a practical sourcebook for millers, processors, chemists, product developers, and other technical professionals.

Contents

1. The History of Pasta

   Pasta

2. Continuous Manufacturing Process
3. THT Technology in the Modern Industrial Pasta Drying Process
4. Pasta Packaging
5. Quality Requirements of Durum Wheat for Semolina Milling and Pasta Production
6. Textural Measurement of Cooked Spaghetti

   Asian Noodles

7. Noodle Quality--What Can We Learn from the Chemistry of Breadmaking?
8. Processing Technology of Noodle Products in Japan
9. Instant Noodles
10. The Use of Alkali for Noodle Processing
11. Role of Lipids on Pasta and Noodle Quality
12. China--The World's Largest Consumer of Paste Products
13. Future Trends in Pasta Products

Index

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