Free end torsion was carried out on extruded Mg alloy AZ31. Subsequently, tension or compression was implemented on pretorsion specimens. The microstructures of samples with 100 and 200° of pretorsion reveal that no obvious change has occurred; however, samples with 300 and 400° of pretorsion show that there are extensive twins. Compressive yield stress of pretorsion samples increases with increasing pretorsion angle. However, their tensile yield stress exhibits practically the same value with extruded samples. Consequently, yield asymmetry ratio increases from 0.55 of extruded sample to 0.84 of sample with 400° of pretorsion. Both textures rotated around the radial axis by free end torsion, and different deformation mechanisms of compression and tension deformation result in decrease in yield asymmetry.
The objective of this study was to evaluate the effect of wheat–oat flour ratio on the physical properties and β-glucan characteristics of extrudates. Results showed that increasing the wheat–oat flour ratio resulted in a decrease in the water solubility index (r2=0.8567) and hardness (r2=0.9316), whereas the expansion ratio (r2=0.9307) and water absorption index (r2=0.9061) increased. Wheat flour generally caused an increase in L values from 57.81 to 62.94 providing bright samples. Few cells were observed at high wheat–oat flour ratios under a scanning electron microscope, and a smooth surface was noted. Meanwhile, the total (r2=0.9867) and soluble (r2=0.9848) β-glucan contents were inversely proportional to the wheat–oat flour ratio. Extrudates with added wheat flour had a high molecular weight, but wheat flour had no significant (P<0.05) effect on the viscosity of β-glucan extracts. Conclusively, incorporation of wheat flour at a wheat–oat flour ratio of 2.33 provides ready-to-eat food based on whole oat flour, on account of improving the texture and providing sufficient β-glucan contents (0.806 g/100 g) without significantly affecting β-glucan viscosity.
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