Can Noodles Be Made From Millet? An Experimental Investigation of Noodle Manufacture Together With Starch Grain Analyses
Can noodles be made from millet
Bibliographic Data
| ID | 8354598 |
|---|---|
| Authors | Wei Ge (0000-0002-1534-3597, University of Science and Technology of China), Li Liu (0000-0002-5257-3391, La Trobe University), Xingcan Chen (Institute of Archaeology), Zhengyao Jin (University of Science and Technology of China, corresponding author) |
| Year | 2011 |
| Volume | 53 |
| Issue | 1 |
| Pages | 194-204 |
| Publication date | 2011-02-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Archaeometry (JOURNAL) |
| Journal identifiers | ISSN: 0003-813X • E-ISSN: 1475-4754 |
| Publisher | Wiley (PUBLISHER • GB) |
| DOI | 10.1111/j.1475-4754.2010.00539.x |
| OpenAlex | W2121579603 |
| Language | EN |
| Citations received | 13 |
| References cited | 15 |
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
Biology · Botany · Husk · Starch · Archaeology and ancient environmental studies · Chemistry · Food Science · Materials Science · Mathematics · Pacific and Southeast Asian Studies · Pleistocene-Era Hominins and Archaeology
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| Unique citing works | 13 |
|---|---|
| Citations per year | 0,87 |
| Citation span | 2011 - 2024 (14) |
| Citation velocity | recent |
| Highly cited | No |
| Citation types | Neutral: 12 |