Instant ACID: VASST Instant Series

Top Reviews Most recent Top Reviews. There was a problem filtering reviews right now. Please try again later. Does everything you want and more The software has lots of features - thus a lot of training vids come with it.

• Kleidung und Identität: Zur Symbolik des Kopftuchs in der Türkei (German Edition).
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Keep this book handy for a while whilst you get used to the MANY features on the software I have both in my computer room and glad of it too. A very professional product from the professionals. Not the easiest to use - until - using! It does need a good understanding of how it works BUT once gained from the good tutorials and help menus - well - no stopping you from producing a top class DVD..

This book has been an invaluable learning tool and helped me to pick up the knowledge needed to get to grips with Sony Vegas. Not all of the sections have proved relevant but the information is well organised and made problem solving straightforward. Well written and highly recommended!

One person found this helpful. As a beginner it helps me understand how to use the package and I am happy with my results. This book was published in and covers Vegas Movie Studio version 4. The current version available from Amazon is version 10 or the latest version The software has changed and improved considerably since but the book has not been updated, thus the book is of only limited help to users of the current version of the excellent Vegas Movie Studio software.

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It is merely the title of the book. This book assumes you have some knowedge of editing, if you intend to buy this book and don't know basic editing there are many books on the subject. The software demands you have some basic editing skills, it has on-line tutorials that are good, but you have to know why your doing what your doing. It's an easy read, well worth you time and money.

At least for my simple mind. I don't take enough time to keep the knowledge fresh on my mind. If I spent a lot of time I'm sure that I could do well with the software.

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I need to find a book on Sony Vegas like "Vegas for Dummies" that starts at the absolute basics, then graduate to this book. This book would be fantastic for an experienced user that wants to take his skills to the next level. And overall the book is in readable condition. There is a problem in getting an easy tutorial for Vegas Movie Studio but this is not it.

The book is full of jargon and not too helpful in learning. The examples are woven into the text making it difficult to follow explanations.

Instant noodle

I would not recommend as a source of learning Movie Studio. Get to Know Us. Amazon Web Services Goodreads Shopbop. Wheat flour, water, and salt.

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Noodles can be made from different kinds of flours, such as wheat flour, rice flour, and buckwheat flour, depending on the various types manufacturers want to make. For instant noodles, flours which have 8. The development of gluten structures and the networking between gluten and starches during kneading is very important to the elasticity and continuity of the dough.

Water is the second most important raw material for making noodles after flour. The hydration of dough determines the development of gluten structure, which affects the viscoelastic properties of dough. Depending on dehydration methods, USDA has regulation on moisture content of instant noodles: Salt is added when making the flour dough to strengthen gluten structures and enhance the sheeting properties of dough, and it can make the noodles softer and more elastic.

Salt also offers the basic salty flavor of noodles and can cover some of the off-flavor generated by flour and processing. Another function of salt is to slow down the activities of enzymes, such as proteolytic enzymes, which could interrupt the gluten structures, and microbial growth. Alkaline salt, such as sodium and potassium carbonates, could be added to noodle dough to enhance the yellow color of the product if needed because flavonoid pigments in flour turns yellow at alkaline pH levels, and the increase of pH could also influence the behavior of gluten, which could make noodle dough even tougher and less extensible for some noodles, such as Japanese ramen, this is wanted.

Kansui, an alkaline solution consisting usually of a 9: Frying is a common dehydration process for producing instant noodles. Therefore, oil becomes an important component of instant noodles. Therefore, the high fat content of instant noodles is always the reason why consumers who are pursuing healthy diets would not buy this product. Palm oil is always chosen as the frying oil for instant noodles due to its heat stability and low cost.

However, overall, due to the high fat content and low moisture content, instant noodles are highly susceptible to lipid oxidation, and relatively high amount of preservatives are added. Hence, to avoid the generation of off flavors and health-risking compounds, some instant noodles were dehydrated by ways other than frying to reduce the fat content. Potato starches are commonly added in instant noodles to enhance gelling properties and water-holding capacities of noodles. Gelling properties could enhance the elasticity and chewiness of instant noodles, and water holding capacities could improve the smooth and shiny look of noodles after cooking and shorten the cooking time.

Polyphosphate is used in instant noodles as additive to improve starch gelatinization during cooking rehydration to allow more water retention in the noodles. Hydrocolloids such as guar gum are widely used in instant noodles production to enhance water binding capacity during rehydration and shorten the cooking time. Gums are dispersed in water before mixing and making noodles dough.

Specific types of noodle can be made from a mix of wheat flour and other flour such as buckwheat. There are variations to the ingredients used depending on the country of origin in terms of the salt content and the flour content. Noodle production starts with dissolving the salt, starch, and flavoring in water to form a mixture which is then added to the flour. The dough is then left for a period of time to mature, then for even distribution of the ingredients and hydration of the particles in the dough, it is kneaded.

After it is kneaded, the dough gets made into two sheets compounded into one single noodle belt by being put through two rotating rollers. This process is repeated to develop gluten more easily as the sheet is folded and passed through the rollers several times. This will create the stringy and chewy texture found in instant noodles. When the noodle belt is made to the desired thickness by adjusting the gap in the rolls, it is then cut right away. Wavy noodles are made in a slow-paced conveyor belt and are hindered by metal weights when coming out of the slitter which gives the noodle its wavy appearance.

If the strands are to be molded into other shapes, liquid seasoning could be added as well. When steaming, the addition of water and heat breaks up the helix structure and crystallinity of amylose. Amylose begins to diffuse out of the starch granule and forms a gel matrix around the granule. Next, noodles can be dried in one of two ways: Common oils used for frying in North America consist of canola, cottonseed and palm oil mixtures, while only palm oil or palm olein are used in Asia.

Instant ACID: VASST Instant Series - John Rofrano - Google Книги

During the drying process, the rapid evaporation of water creates pores throughout the food matrix, which allows for short cooking times in the finished product. In the case of fried noodles, the creation of pores is directly related to the uptake of fat into the noodles. Before packaging with seasoning, the noodles are cooled after drying, and their quality of moisture, color, and shape are checked. Packaging of the noodles include films impermeable to air and water. There are two forms of packaged instant noodles, one in a bag with the provided seasoning in small sachets inside, or in a cup with seasoning on the top of the noodles.

There are a variety of flavors to the noodles depending on which ones are added to the seasoning. Such flavors include beef, chicken, pork, shrimp, oriental, etc. In instant noodle cups , soy protein and dehydrated vegetables and meats are often added for further flavor. The shelf life of instant noodles ranges from 4—12 months, depending on environmental factors.

Their stability comes from the high sodium content with low moisture, and low water activity. Instant noodles can be served after 1—2 minutes in boiled water or soaked in hot water for 3—4 minutes. Noodles from instant ramen noodle soup are continuous viscoelastic gluten matrix evenly mixed with starch, which are wheat flour, water, kansui, and salt. After mixing, kneading, compounding, and rolling, a continuous viscous noodle dough sheet is made and cut by roll slitters. The conveying belt which transports noodle dough sheet moves slower than the rotation speed of blades on the slitters; therefore, noodle dough sheet could be pressed multiple times up and down and produce the unique wavy form of instant noodles.

After slitting, noodle dough sheets undergo steaming and frying, which triggers starch gelatinization to increase the water retention during cooking in boiling water to shorten the cooking time of instant noodles. Even though dry instant noodles might not show any sign of elasticity, cooked instant noodles generally have higher elasticity than other types of noodles when they are cooked, and the unique wavy form also differentiates instant noodles from other common noodles like udon or flat noodles. The wavy form of instant noodles sometimes creates random spirals after noodles are cooked, which can give a unique springiness to the noodle strands.

The wavy form of instant noodles is formed when noodle dough sheets are being cut by rotation slitters. As mentioned above, due to the difference between the velocity of conveying belt and blade rotation, noodle dough sheets could be pressed by blades multiple times within a certain area, and that creates the unique wavy form of instant noodles. Other than the physical springiness, the selection of ingredients also ensures the high elasticity of instant noodles. Instant noodles require wheat flour with high protein content to ensure noodle strands are broken during processing, [11] which will make a more viscoelastic noodle dough and result in more elastic noodles.

Furthermore, potato starch is a key ingredient in instant noodles, which has characteristics of low gelatinization temperature, high viscosity, and rapid swelling. High salt content in instant noodles also increase the elasticity of noodle strands. Salt, dissolved in water as ions, could strengthen the interaction between gluten structures which can also increase the elasticity of noodles. The initial purpose of inventing instant noodles was to shorten the cooking time of conventional noodles.

Therefore, a short cooking time could be regarded as the most decisive characteristic of instant noodles. Instant noodles are cooked in boiled water; therefore, enhancing water retention is the major method to shorten cooking time. Starch gelatinization is the most important feature in instant noodles that can enhance water retention during cooking. Two key steps in instant noodle processing serve the function to trigger starch gelatinization, which are steaming and oil-frying. Starch gelatinization occurs when starch granules swell in water with heat, amyloses leak out of starch granules, which could bind to water and increase the viscosity of gluten matrix.

Steaming offers an optimal condition for the gelatinization of potato starches. After steaming, rapid oil-frying vaporize the free water, and gelatinization continues until all the free water is dehydrated. During frying, water in noodle strands migrates from central region outwards to replace the surface water that is dehydrated during frying.

Therefore, a porous sponge structure in the noodle is created due to vaporization. During the migration of water, it carries thermal energy from oil to the surroundings and bound water to offer the heat for finishing starch gelatinization. Furthermore, the heat transfer during evaporation protects instant noodles from burning or being overcooked during frying.

Hydrocolloids could bind large amounts of water; the more water they bind, the faster heat will transfer to the center of noodles. Instant noodles are often criticized as unhealthy or junk food.

Product description

Instant noodles are a popular food in many parts of the world, undergoing changes in flavor to fit local tastes. In Argentina, instant noodles are gaining popularity and can be found in supermarkets in most major cities. The brand is usually Sapporo Ichiban. The Maruchan brand can also be found at Disco and Coto supermarkets. Due to the recent Chinese immigration wave, specialized Chinese supermarkets offer a wide variety of instant noodle brands. Instant noodles are often referred to as "two-minute noodles" in Australia, a reflection of their preparation time.

Maggi is the most popular brand of instant noodle in Bangladesh. Instant noodles are a popular snack. They are often combined with eggs and seasonal vegetables. For a long time, the main manufacturer of instant noodle was Nissin Miojo, to the extent that in Brazil the most common name for them is "miojo", which is a Nissin trademark. Instant noodles were first introduced into Canada at least as early as [ citation needed ] , with Ramen noodles as its Japanese originator.

There are many brands available, including major brands from companies such as Nissin Foods , Sapporo Ichiban , Mr. Noodles , Nongshim , and Knorr. In some areas, these noodles are referred to simply by their brand names, though they are predominantly referred to as "instant noodles". These brand-name packages generally only contain one flavoring pouch. Some brands, mostly more expensive Korean, Japanese, Chinese and Thai brands, include more flavoring and separate packets for dried vegetables, flavoring contained in oil, and pepper, in addition to the soup stock.

Korean brands such as Nongshim are readily available in most large grocery stores, and in some major cities, brands imported from Europe are also available. In larger grocery stores and Asian markets in larger cities, a large variety of brands and international flavors can be found, including noodles from such places as Thailand, Indonesia, and India. Instant noodles from Grace, a Caribbean food company, are available in some places. Due to the large South Asian population in some major cities, Maggi is also a popular brand. Product formats include regular plastic wrapping and in various foam food containers.

The market is focusing on higher-end products. The dominant brands in the Chinese market are:. In , instant noodles sales declined by 9. Instant noodles were introduced in by Nissin Foods of Japan. Virtually all supermarkets sell instant noodles of some sort, but they tend to be Westernized and come in foam containers, costing upwards of 5 kroner. Ethnic stores and specialty shops offer the most popular alternative, Yum Yum, whose prices range from 3—4 kroner; "3 for 10" offers are nearly universal.

Its popularity has been sufficient to become a generic brand name. Mama, another brand from Thailand, is the second most popular Eastern brand but has a much smaller market share. Wai Wai, a brand from Nepal, is also available. Most Danish supermarket instant noodles contain MSG as a flavor enhancer. Instant soups have a long tradition in Germany, back to the 19th century, with, for example, the inventions of Justus von Liebig , or Maggi products.

Instant noodles as discussed here, however, were relatively unknown in Germany until the s, but they have since continually gained in popularity. There are two types of ramen in Germany: The second type is called "Ramen" and is quite similar to instant noodles as they are known in Asia. German "Ramen" was originally considered an ethnic food and was only available in specialty stores. Since the mids, it has become available at German supermarkets. Cantonese people have a long history of cooking yi mein , a noodle invented in the Qing Dynasty.

Besides instant wheat noodles, supermarkets also sell instant rice noodles and Cantonese egg noodles. Premium instant noodles can also be found. Some noodles are also marketed as a snack which need not to be cooked; consumers ingest the noodles directly out of the packaging similar to crisps. The most common brand for this is Fuku and Baby Star.