Cereal Chem 59:189 - 191.  |  VIEW ARTICLE
Thermal Behavior of Cereals Studied by Heat Flow Calorimetry.

A. Raemy and J. Loliger. Copyright 1982 by the American Association of Cereal Chemists, Inc. 

Heat flow calorimetry was used for studying the thermal behavior of cereals above 20 C. When the samples were heated in sealed measuring cells, intense exothermic reactions were observed at about 170 C. These exothermic reactions, which are associated with roasting and carbonization of the foods, were mainly attributed to carbohydrates.