THIS COURSE IS FOR:
Researchers & scientists
Designed to provide you with a better understanding of noodle formulation, processing technology, evaluation techniques, and the functionality of food ingredients in Asian noodle applications.
Dr. Gary Hou
Technical Director and
Asian Foods Specialist
Dr. Hou is an internationally recognized
expert in the noodle industry
Asian Noodle Technology
and Ingredient Application
A hands-on course in improving noodle quality by optimizing flour and functional ingredients.
Next course: April 5-8, 2016
Please contact Dr. Gary Hou
(firstname.lastname@example.org) for details.
Download full Course brochure for more info.
Download Registration Form and Schedule.
Participants cancelling a course 30 days prior to the first day of the course will receive a full refund minus a $50 service fee. If the participant cancels between 30 days prior to one week prior, they will receive a 50% refund. If they drop one week prior
or less, no refund will be given. Someone else
from the same company may be
substituted at any point.
PARTICIPANTS WILL LEARN:
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, color, 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 fiber noodles
Portland, Oregon - image ©Bruce Forster
For more information:
WHEAT MARKETING CENTER
1200 N.W. Naito Parkway, Suite 230
Portland, OR 97209-2800
Phone: (503) 295-0823 Fax: (503) 295-2735