Chapter 1-4
MS Word
08062235854
Table of contents
CHAPTER ONE
1.1 Introduction
1.2 Precautions taken in Microbiology Laboratories
1.3 Essential Composition and Quality Factors
1.3.1. Composition
1.4. Food Additives
1.5 Container or Packaging Condition
CHAPTER TWO
2.1 Materials used in Noodles
2.1.1 Materials
2.2 Quality Requirements
2.3 Flour Quality Characteristics
CHAPTER THREE
3.1 Noodle Processing Technology
3.2 Mixing Ingredients
3.3 Dough Resting
3.4 Sheeting and Compounding
3.5 Sheeting, Slitting and Waving
3.6 Cooking Noodles
CHAPTER FOUR
4.1 Determination of Moisture Content
4.1.2 Result
4.1.3 Importance of Moisture Content Determination
4.2 Testing for Microbial Growth
4.3 Procedure for Using a Hot Plate
CONCLUSION
