2010/05/10 by Wei Ge, LI LIU, Xingcan Chen +1 · 2 citations
Earth and Planetary Sciences · Social Sciences · Mathematics · Chemistry · #Archaeology and ancient environmental studies #Pleistocene-Era Hominins and Archaeology #Pacific and Southeast Asian Studies #Husk #Food science #Starch #Mathematics #Materials science #Chemistry #Biology #Botany
paper · pdf · doi:10.1111/j.1475-4754.2010.00539.x
openalex publication_date 2010/05/10 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/22
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.