摘要
根据中国西北部喇家遗址出土的面条状遗存,面条的历史被追溯到4000年前。喇家面条被描述为由带壳的小米磨成的粉制成面团并通过反复拉伸或挤压的方法制作而成。为了了解这种面条制作工艺,我们进行了面条试制实验和煮面实验,并记录了面条中的淀粉粒在烹调过程中发生的形态变化。研究表明,纯的粟黍面粉制成的面团不能拉伸成面条,煮过的粟黍淀粉粒形态也与喇家"面条"遗存中的"淀粉粒"不符。我们认为来自喇家"面条"的小米颖壳植硅体及似淀粉粒的颗粒是否来自面条需要进一步研究。
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 manufactming 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.
出处
《南方文物》
2010年第4期26-32,共7页
Cultural Relics in Southern China
基金
中国国家留学基金
澳大利亚研究基金会探索基金(DP0450025)的支持
