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CAN NOODLES BE MADE FROM MILLET? AN EXPERIMENTAL INVESTIGATION OF NOODLE MANUFACTURE TOGETHER WITH STARCH GRAIN ANALYSES
Author(s) -
GE WEI,
LIU LI,
CHEN XINGCAN,
JIN ZHENGYAO
Publication year - 2011
Publication title -
archaeometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.716
H-Index - 67
eISSN - 1475-4754
pISSN - 0003-813X
DOI - 10.1111/j.1475-4754.2010.00539.x
Subject(s) - husk , food science , starch , mathematics , materials science , chemistry , biology , botany
The earliest noodles have been dated to 4000 years ago, based on the discovery of remains at Lajia in north western China. The Lajia noodles were described as having been made by repeatedly stretching dough composed of millet flour with husks. In order to try to understand this manufacturing technique we carried out simulation experiments in noodle‐making and documented morphological changes in noodle starches caused by cooking. Our research demonstrates that it is impossible to stretch pure millet dough into noodles. We conclude that the husk phytoliths and starch‐like granules said to be from the Lajia noodle remains may actually not have been part of the noodles themselves.