Investigating the physical, chemical and sensory properties of wheat flour halva and studying the effect of gluten quality on its texture

Dissertation for receiving a master's degree in the field of agricultural engineering, science and food industries

Food Technology Orientation

Abstract

Halva is one of the wheat flour products and the general name of a group of daily and ritual foods in the Islamic world. Halva in Iran, despite its high potential in variety and creating added value, has not been industrially produced until today, and the purpose of this research was to investigate the formulation of wheat flour halva and its production and quality factors, and to study the effect of flour gluten quality on the texture of wheat flour halva. Ingredients include wheat flour, sugar, oil, water. In this research, the effect of adding syrup with different brix (40, 50 and 60) and different levels of oil (50, 55, 60, 65 and 70%) on the amount of moisture, water activity, texture (hardness, gumminess, stickiness, consistency, chewability and feneritis), color components and sensory characteristics (taste, aroma, color and overall acceptance) of the produced halva samples was evaluated. In this section, the results showed that with the increase in brix syrup, the amount of moisture and water activity decreased, and the amount of hardness, viscosity, adhesion and texture ability, as well as the color component a* increased, and also with the increase of the amount of oil in the initial formulation of halva, an increase in moisture and the color component L* was observed, and the amount of hardness, viscosity, adhesion and texture ability was reduced. The sample containing syrup with Brix 50 and the level of 70% oil had the highest amount of cohesion and phenrite, and the highest overall acceptance score was given to the samples containing syrup with Brix 50 and at two levels of 65 and 70% oil. Therefore, taking into account the economic efficiency for production, the sample containing syrup with Brix 50 and oil level 65% was selected as the best sample and control for the second phase of this research, which aimed to evaluate different levels of gluten (0, 10, 20, 30 and 40%) on the quantitative and qualitative properties of halva. The results of the second stage showed an increase in the amount of moisture, water activity, consistency of the texture and the color component L* of the production samples with an increase in the level of gluten in the initial formulation, and the sample containing 10% gluten had the lowest level of hardness and chewability of the texture and the color component a* and obtained the highest sensory score in terms of taste, aroma, color and overall acceptance by the sensory evaluators. Finally, according to the results of the first and second stages of the research, the sample containing syrup with Brix 50%, oil 65% and gluten 10% is introduced as the final sample with the best quantity and quality.

Key words: halva, oil, sucrose syrup, gluten, texture

Chapter One

Introduction

1-1-Introduction

Wheat is one of the most important agricultural products of Iran in terms of cultivated area and harvest amount. Iran consumes about 2.5% of the world's wheat despite the share of 1% of the population. According to international statistics, Iran is the eighth consumer of wheat in the world, most of which is consumed in the form of bread. Except for bread, which is the most common type of use of wheat, this product is used in the preparation of other products such as noodles, pasta, sweets, etc. Daily wheat provides a major part of the energy, protein, mineral salts and vitamins needed by the people of the world, and due to the importance of wheat products in the food pattern of the Iranian people, it provides about 40-45% of calories and 50% of the daily protein requirement of each person. (Fasihi 1388)

It is very important to eat 5 meals a day, which includes breakfast, lunch, dinner and two snacks. When meals are maintained, blood sugar is regulated and mental performance is better, and a person gets tired later and does not get angry, and has a more appropriate mental reaction. It is especially recommended to eat snacks for pregnant and lactating women, children and thin people. These snacks include fruit, milk, cake, and biscuits.           (Abdi, 1392)

One ??of the wheat flour products that can be used as a snack is halva. Halwa is the general name of a group of daily and ritual foods in the Islamic world, and its consumption has had a customary and healthy aspect from the beginning and has gradually acquired a ritual and ritual aspect.  The word halva is used in the same way in 4 Persian, Arabic, Urdu, and Turkish languages.

The time and place of the invention of this wide type of food is not known, but it is known that cooking and consuming different types of halva was more common in Iran than in Islam, and twelve types of halva were introduced during the Qajar era.

The ingredients of halva include wheat flour, sugar, oil, and water. There are many variations in its color and taste. This product has different methods and formulas in different regions according to tradition or needs or facilities. And with a slight change in the product production method, the name is changed. which can be mentioned Halwardah, Omani Halwa, Carrot Halwa, Rose Halwa, Wheat Germ Halwa, Coffee Halwa, Color Halwa, Tar Halwa, Traditional Wheat Flour Halwa, Ginger Halwa.

As we know Arde Halwa; cake; Biscuits, wafers and other wheat flour products have reached industrial production, but halva has not been industrially produced in Iran, despite its high potential in diversity and creating added value.

One ??of the problems in this path is the lack of a fixed formulation for production, as well as the lack of determination of its production and quality factors. Various factors are effective in the quality of halva production.

Accordingly, in order to industrialize the process Production, the purpose of conducting research, examining formulation and process factors including temperature, cooking time and concentration of syrup used in the production quality of wheat flour halvah and studying the effect of flour gluten quality on the texture of wheat flour halvah were determined. Second

Overview of previous researches

2-1-The history of wheat

The origin of wheat is not clear, the famous Greek historian Herodotus, who collected the notes of a Chaldean religious leader, concluded from their study that wheat during the rule of Chaldea and Assyria and before that in between Al-Naharin grows wildly, he described the method of grinding wheat and making bread in Egypt in five centuries BC in his writings. Recent archaeological excavations have shown that wild wheat species have been growing in Egypt and Mesopotamia since about 15,000 BC. Wheat grains along with mummies of Egyptian pharaohs were obtained from the pyramids of this country. The famous historian Strabo believes that a type of wild wheat was obtained from the banks of the Indus River, Linea wheat belongs to the Ural Mountains and Odysseus considers it to be from Sicily, however, most researchers have considered the origin of wheat to be Southwest Asia and as far as our dear country is concerned, wheat samples were discovered in the archaeological excavations of Damghan, which is a sign of the antiquity of this plant in that region. Also, wheat grains have been found in the caves near Caspian Lake and Hamedan, and archaeologists believe that wheat has been cultivated in these areas since about five to six thousand years BC. (Payan, 2010; Parviz, 2010; Qaroni, 2012)

2-2-2-Botany of wheat

The number of known species of wheat exceeds 3000, but out of this number, about 10 species have been fully identified and out of these three species are more important in international trade, all three of which are of the genus Triticum are and include Triticum vulgare[1] In general, it is the most important wheat used by millers to produce flour suitable for bread production, in addition, most of the flour used to produce biscuits and cakes is also produced from this species. Triticum diorum[2] is the most suitable wheat species for pasta production. Triticum compactum[3] has less protein and is suitable for the production of confectionery and biscuits. (Kadivar, 1390; Karamet, 1390)

2-3-Physical characteristics of wheat grain

The average length of wheat grain is 6 mm, width 2.8 mm, thickness 2.3 mm and it is oval in shape, one side of which is smooth and has a ridge and the other side has a gap along the entire length of the grain, wheat grain is distinctly made of three parts Endosperm, shell and bud are formed.