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The practical applications of flour from waxy (amylose-free) hexaploid wheat (Triticum aestivum L.) were assessed. The applications evaluated were bread, cakes, white salted noodles, and pasta for gyoza. An excessive addition of waxy hexaploid wheat flour to total wheat flour (>20%) resulted in poorer functional properties (sticky, lumpy, or less crispy textures) in almost every end use product. However, incorporation of

The objective of the present research was to assess the functional properties of the starches isolated from Australian prime hard wheat (PH) and hard red winter wheat (HRW) in the United States. These wheats are favorably used in Japan for the production of Chinese yellow-alkaline noodles (YAN). Starches isolated from PH showed higher amylose content than those of noodle wheat but lower than bread wheat. Analysis of swelling power showed that PH starch had lower values than noodle wheat starches but higher values than bread wheat starches. By contrast, HRW starch showed relatively higher amylose content and lower swelling power. There were large differences in the starch pasting properties between PH and HRW. High-performance size-exclusion chromatography studies on the components leached from the starch (80°C, 20 min) showed that PH starch had a somewhat characteristic leaching profile. Its peak ratio of high molecular weight region to low molecular weight region was greater than that of HRW sta...

The viscoelastic properties and molecular structure of the starch isolated from waxy (amylose-free) hexaploid wheat (WHW) (Triticum aestivum L.) were examined. WHW starch generally had lower gelatinization onset temperature, peak viscosity, and setback than the starch isolated from normal hexaploid wheat (NHW). Differential scanning calorimetry (DSC) showed that WHW starch had higher transition temperatures (To, Tp, and Tc) and enthalpy (ΔH) than NHW starch. However, when compared on the basis of amylopectin (AP) content, ΔH of WHW starch was almost statistically identical to that of its parental varieties. Typical A-type X-ray diffraction patterns were observed for the starches of WHW and its parental varieties. Somewhat higher crystallinity was indicated for WHW starch. WHW starch was also characterized by having greater retrogradation resistance. The high-performance size-exclusion chromatography (HPSEC) of amylopectin showed that each amylopectin yielded two fractions after debranching. Altho...

In order to improve the mechanical properties of accelerated cooled TMCP type high strength steel UOE pipe flash butt weldment, reheating and quenching were proposed as a PWHT. Laboratory scale examination was performed, and the following conclusion is obtained.(1) Significant deterioration in toughness and tensile strength was found in both of TMCP steel weld-line.(2) After PWHT (reheating and quenching), the tensile strength of flash butt welded joints was restored at the base metals, and no softened region was observed in the welded joints.(3) The microstructure of flash butt welded joints after PWHT consisted of fine grained ferrite and bainite.(4) The simulated reheat transition zone showed the good mechanical properties.The tests results demonstrate that the proposed process is a promising measure to solve the problems of as-welded joints.