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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. This revised version was published online in August 2006 with corrections to the Cover Date.  相似文献   
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