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Laboratory simulations of the transformation of emmer wheat as a result of heating

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Abstract

Whole grains of emmer wheat were heated in a pre-heated tube oven at temperatures ranging from 130-700°C under controlled anoxic conditions for maximum 280 min. For each temperature a separate experiment was carried out. Physical properties including mass loss, thermal lag, external and internal morphology and the vitrinite reflectance, C and N content, and DTMS under CI (NH3) and EI conditions were used to monitor changes as a function of the temperature. The results show remaining starch and protein rich material up to 250°C. From 310-400°C a secondary, thermally stable, product is formed and at higher temperatures a strongly carbon enriched tertiary product.

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Authors and Affiliations

  1. FOM Institute for Atomic and Molecular Physics Kruislaan, 407, 1098 SJ, Amsterdam, The Netherlands E-mail

    F. Braadbaart, J. van der Horst & J. J. Boon

  2. Department of Earth Sciences-Geochemistry, Faculty of Geosciences, Utrecht University, P.O. Box 80021, 3058 TA, Utrecht, The Netherlands

    P. F. van Bergen

Authors
  1. F. Braadbaart
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  2. J. van der Horst
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  3. J. J. Boon
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  4. P. F. van Bergen
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Braadbaart, F., van der Horst, J., Boon, J.J. et al. Laboratory simulations of the transformation of emmer wheat as a result of heating. Journal of Thermal Analysis and Calorimetry 77, 957–973 (2004). https://doi.org/10.1023/B:JTAN.0000041672.45140.e9

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