The remains of wheat are important paleoethnobotany materials for studying the early types of human food. Most of the remains of unearthed wheat have been carbonized, but the conditions for carbonization are not clear. The indoor carbonization experiments were conducted under different temperature conditions by baking modern wheat to study the changes in wheat mass, surface color, and powder color with time, in order to reveal the carbonization conditions for the wheat remains. The mass and color changes of wheat under 200℃ were relatively small, and the mass and color of wheat varied greatly at 250℃ and above.At temperatures below 200℃, the main changes in the mass of wheat were caused by the loss of water. At temperatures above 250℃, there were significant losses of organic and inorganic substances besides the loss of water. Under different temperature conditions, the changes in L* values (light or white) of wheat surface color and powder color were nearly synchronous, and the changes in a* values (red-green) and b* values (yellow-blue) were asynchronous. The change tendencies for the a* value and b* value were similar. Although the values of the colors of the surface and the powder were different at the beginning of the experiment, the values of wheat surface color and powder color were almost the same when wheat was completely carbonized. Experimental simulation results show the mass losses and color changes in wheat carbonization at different temperatures and provide valuable information for understanding the formation of carbonized wheat.
SU Xin
,
LI Yumei
,
GU Yongjian
. Experiment simulation of the changes in wheat quality and color in the process of carbonization[J]. Journal of University of Chinese Academy of Sciences, 2019
, 36(3)
: 417
-424
.
DOI: 10.7523/j.issn.2095-6134.2019.03.016
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