This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by experts who specialize in the field, it includes information on Asian dietary habits and the health significance of Asian diets. Asian Foods also discusses differences in preparations and varieties among diverse Asian ethnic groups and regions, cultural aspects associated with the consumption of the products, and the market status or potential of more than 400 varieties of Asian foods. These foods include products made from rice, wheat, other starchy grains, soybeans, meat, poultry, fish, fruits, and vegetables, as well as functional foods and alcoholic beverages. This timely book will be of interest to food professionals in product development, dieticians interested in Asian diets and dietary habits, business developers seeking market potential for Asian prepared foods, and food science and human nutrition students who need supplemental information.aquot;Restingaquot; (actually low-speed mixing) is followed by sheeting [Figure 3.4(b)]. which forms a thick sheet of dough and then progressively reduces it in ... They are made from a mixture of flour (100 parts), water (32-35 parts), and salt (2-3 parts). ... of water and 6 g of salt are mixed with a flat paddle in a Hobart mixer for 6 min on slow speed, which helps to distribute water evenly throughout the flour particles.
|Author||:||Catharina Y.W. Ang, Keshun Liu, Yao-Wen Huang|
|Publisher||:||CRC Press - 1999-04-05|