03/12/2015: Coming soon: Asian noodle technology and ingredient application with internationally recognised noodle expert Dr Gary Hou

Dr Gary Hou is Technical Director and Asian Foods Specialist at the Wheat Marketing Centre. He is internationally recognised as an expert in the noodle industry.

In 2016 he will be offering a course in 'Asian noodle technology and ingredient application.'

This hands-on course in improving noodle quality by optimising flour and functional ingredients is designed for noodle manufacturers, flour millers, ingredient suppliers, researchers and scientists.

It will provide participants with a better understanding of noodle formulation, processing technology, evaluation techniques, and the functionality of food ingredients in Asian noodle applications.

Learn to:

• Use WMC’s pilot-scale noodle line to manufacture:
  -    Yakisoba noodles
  -    Parboiled wet noodles
  -    White salted noodles
  -    Instant fried ramen noodles
  -    Wonton wraps 
• Rate the process performance of noodles made from different types of flours and functional ingredients
• Evaluate finished product attributes for texture, colour, and cooking quality
• Understand the effects of flour and functional ingredients on noodle quality 
• Experiment with new healthy noodle products, such as:
  -    Whole wheat noodles
  -    High fibre noodles 

For more information contact Dr Hou:

Wheat Marketing Centre
1200 N.W. Naito Parkway, Suite 230
Portland, Oregon 97209-2800
USA
Phone: (503) 295-0823 Fax: (503) 295-2735
Email: ghou@wmcinc.org

 

Download course brochure HERE.

Visit the Wheat Marketing Centre site HERE.

 

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