Effect of honey powder on dough rheology and bread quality

Tong, Qunyi; Zhang, Xiaoyu; Wu, Fang; Tong, Jingjing; Zhang, Pinping; Zhang, Jing

doi:10.1016/j.foodres.2010.08.002

Cited by 60 publications

(38 citation statements)

References 8 publications

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“…Such a replacement was found to cause the change in protein secondary structure , and contributed to the difference in bread firmness. The changes in wheat dough performance, bread quality and nutritional potential caused by the added bioactive ingredients including different fibre, honey and bran fractions, have been previously discussed (Cauvain & Young, 2007;Gomez, Ronda, Blanco, Caballero, & Apesteguia, 2003;Hemery et al, 2010;Pyler & Gorton, 1988;Sivam et al, 2010;Tong et al, 2010;Wang, Rosell, & de Barber, 2002). The addition of HM pectin, LM pectin, or combination of HM and LM Pectins was found to increase the bread moisture content .…”

Section: Bread Texture and Preliminary Tasting Evaluation Of Normal Bmentioning

confidence: 78%

Effects of added fruit polyphenols and pectin on the properties of finished breads revealed by HPLC/LC-MS and Size-Exclusion HPLC

Sun‐Waterhouse

Sivam

Cooney

et al. 2011

Food Research International

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Section: Bread Texture and Preliminary Tasting Evaluation Of Normal Bmentioning

confidence: 78%

Effects of added fruit polyphenols and pectin on the properties of finished breads revealed by HPLC/LC-MS and Size-Exclusion HPLC

Sun‐Waterhouse

Sivam

Cooney

et al. 2011

Food Research International

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“…Honey is considered as unique sweetening agent and utilized by food processors in large range of food products such as cakes, breads, yoghurts, sauces, edible coatings, as well as dietary supplements and also in meat to enhance its oxidative stability (Antony et al 2006;Tong et al 2010). Despite its large potential for food industry, liquid honey has been creating multiple problems in mass utilization and consumption due to its high viscosity and stickiness, thereby leading to a growing demand for dried honey powder as an additive to a range of food products.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Different Carrier Agents with Respect to Physico-Chemical, Functional and Morphological Characteristics of Spray Dried Nutritionally Rich Honey Powder

Suhag

Nanda

2016

Journal of Food Processing and Preservation

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The effect of three carriers viz. whey protein concentrate (WPC), gum arabic (GA) and maltodextrin (MD) on physicochemical, functional and morphological characteristics of spray dried honey powder enriched with aonla (Emblica officinalis. Gaertn) and basil (Ocimum sanctum) extract to improve antioxidant activity and vitamin C content was studied. All three carrier agents increased the antioxidant properties and also significantly affected the flow behavior characteristics of honey powder. Highest product recovery of 65.10% was obtained from WPC. Tapped density, hygroscopicity and caking strength of the powders were decreased significantly (P < 0.05) in order of WPC < GA < MD as carrier agents. Higher values of antioxidant activity (82.7%), total phenolic content (63.2 mg GAE/100 g) and vitamin C content (94.9 mg/100 g) were obtained with WPC as compared to the other two carriers. The morphological analysis displayed the formulation of powder particles of various sizes, shapes (spherical, irregular) and harder structure (without cracks or disruptions) with different carrier agents. PRACTICAL APPLICATIONSThe results indicate that spray-dried nutritionally rich honey powder can be used bakery and meat industry to enhance oxidative stability. The antioxidant properties were enhanced by addition of aonla (Emblica officinalis. Gaertn) and basil (Ocimum sanctum) extract.

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“…Rheological and textural measurements confirmed that dry molasses has expressed prevalence over liquid not only because of the fact that it could be dispersed easier (Tong et al . ) and facilitate large‐scale cookie processing, but also because of its ability to prevent pronounced changes in dough structure at a lower concentration (10–20%). On the contrary, liquid molasses, even at a low concentration, weakened the dough structure and increased dough stickiness.…”

Section: Resultsmentioning

confidence: 99%

Effect of Liquid (Native) and Dry Molasses Originating from Sugar Beet on Physical and Textural Properties of Gluten‐Free Biscuit and Biscuit Dough

Filipčev

Šimurina

Hadnađev

et al. 2015

Journal of Texture Studies

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This study aimed to assess the effects of beet molasses in two forms, liquid and dry, on dough rheological profile and biscuit quality. Molasses was applied over 10-50% (flour basis) range. Increasing molasses doses exhibited weakening of dough structure, which led to formation of soft, less elastic and more adhesive dough. Dough with 50% liquid molasses showed higher frequency dependence and exhibited crossover at frequencies over 1 Hz, shifting from viscoelastic solid to elastoviscous liquid. Biscuit spread and eccentricity increased as molasses doses increased. At 40-50% supplementation level, liquid molasses induced higher spread than dry molasses. Dry molasses hardened the biscuits, whereas liquid molasses had a softening effect. Fracturability increased with molasses addition and it was more pronounced with dry molasses. Fundamental and empirical rheological parameters showed good ability to describe dough behavior and were highly correlated. Biscuit spread and fracturability could be predicted from dough consistency and elasticity.

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Effect of honey powder on dough rheology and bread quality

Cited by 60 publications

References 8 publications

Effects of added fruit polyphenols and pectin on the properties of finished breads revealed by HPLC/LC-MS and Size-Exclusion HPLC

Effects of added fruit polyphenols and pectin on the properties of finished breads revealed by HPLC/LC-MS and Size-Exclusion HPLC

Evaluation of Different Carrier Agents with Respect to Physico-Chemical, Functional and Morphological Characteristics of Spray Dried Nutritionally Rich Honey Powder

Effect of Liquid (Native) and Dry Molasses Originating from Sugar Beet on Physical and Textural Properties of Gluten‐Free Biscuit and Biscuit Dough

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