Application of Honey Powder in Bread and its Effect on Bread Characteristics

Abstract

Spray dried honey powder could serve as an alternative to sucrose in the bread making process. The objectives of this study were to produce a honey powder containing retrograded starch and use it as an alternative to sucrose in bread formulations. The honey powder was produced by spray drying honey using retrograded starch as a drying agent. Three bread formulations were prepared with (1) 100% liquid honey (HNY), (2) 50% substitution of Sugar with Honey Powder (SHP) and (3) 100% Honey Powder (HP). A bread formulation prepared with only sucrose was used as a control (S). Breads produced from all four formulations were analyzed for loaf volume, weight loss, density, specific volume, moisture content, texture, and freezable water. Triplicate experiments were conducted and data were statistically analyzed at α=0.05. Among the bread samples HP showed highest loaf volume (mL) at 1462 ± 45 while SHP, HNY and control showed decreasing loaf volumes at 1303 ± 199, 1155 ± 91 and 1100 ± 66, respectively. All bread samples showed an increase in firmness and HP had a lower rate of staling than the other bread samples during storage. Control bread samples contained more freezable water (g/g solid) at 0.21 ± 0.003 than HNY, SHP, and HP which had 0.20 ± 0.003, 0.19 ± 0.01 and 0.13 ± 0.01, respectively. The study demonstrated that spray dried honey powder with retrograded starch could be used as a substitute for sucrose in baking bread.

The Application of Dietary Fiber in Bread Products

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Reformulation of spray‐dried apple concentrate and honey for the enhancement of drying process performance and the physicochemical properties of powders

“…), seasonings, dry coatings, food supplements, and pharmaceutics . Honey powder was successfully used as a sugar substitute during bread baking and cookies production and as an ingredient to enhance oxidative stability of turkey breast meat . Reduction of weight and volume due to removal of water gives a further benefit in the reduction of the costs of packaging and transportation.…”

Rheological Properties of Wheat Flour Slurry as Indicators of Baking Quality of Wheat Flour

“…[14] oraz Blazek i Copeland [2] sugerują, że na lepkość maksymalną wpływ wywiera także stosunek amylozy do amylopektyny w skrobi. Skrobie o większej zawartości amylopektyny cechują się wyższą lepkością maksymalną, co przypisywane jest większej zdolności jej pęcznienia w wodzie w trakcje podgrzewania kleików [22,24]. Odmienne wyniki przedstawiają Gupta i wsp.…”

“…setback, jest wykorzystana do oceny zdolności skrobi do retrogradacji. Niska wartość setback wskazuje na małą zdolność skrobi do retrogradacji [22,24]. Największe wartości zarówno lepkości końcowej, jak i setback dotyczyły kleików mąk z pszenic 'Adagio '(A2) i 'Monsun' (A2), najmniejsze -kleików mąk z pszenic odmian 'Parabola' (A1), 'Alkazar' (A2) i 'Profilus' (A1) (tab.…”