Honey - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 135

table 5.10 Base Dough Formulation

Quantity
(%)

Ingredients

Flour 100

Water 100

Honey 4, 6, 8, 10, and 12

yeast (compressed) 5.3

Salt 1.5

Shortening 3.0

Ascorbic acid 100 ppm

Potassium sorbate 40 ppm

Source: Adapted from NHB, Honey in Frozen Dough , National
Honey Board, Longmont, Co, 1995.

1000
900
800
700
600
500
400
300
200
100
0

Liquid honey
Dry honey

4 6 8 10 12

Honey added - %

Figure 5.2 Loaf volume of frozen dough as a function of added honey. (Adapted from NHB, Honey in Frozen

Dough , National Honey Board, Longmont, Co, 1995.)

table 5.11 Loaf Volume of Frozen Doughs with Various added Levels

of honey ( Liquid and Dry)

honey added
(%)

Liquid honey
(cc)

Dry honey
(cc)

4 690 695

6 740 690

8 790 720

10 855 750

12 895 815

Source: Adapted from NHB, Honey in Frozen Dough , National Honey Board,
Longmont, Co, 1995.