THIS COURSE IS FOR:

Noodle manufacturers

Flour millers

Ingredient suppliers

Researchers & scientists

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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.

Course Director:
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.

March 20-23, 2012
Portland, Oregon

Please contact Dr. Gary Hou
(ghou@wmcinc.org) for details.

Click to download full course brochure - as PDF

Click to download course schedule and registration form - as PDF

The course fees are $1,000 per person.

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
Email: ghou@wmcinc.org