Honey - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 136

4.5

4

3.5

3

Frozen dough
Nonfrozen dough

2.5

2

2 4 6 8 10 12

Dry honey (% by wt. of ground peanuts)

Figure 5.3 Consumer rating (1 being the lowest and 6 being the highest) of freshness of added dry honey to

frozen and nonfrozen dough. (Adapted from NHB, Honey in Frozen Dough , National Honey Board,
Longmont, Co, 1995.)

4.5

4 Liquid honey

Dried honey

3.5

3

2.5

2
1.5

1

0.5
0

2 4 6 8 10 12

Honey %

Figure 5.4 Consumer rating (1 being the lowest and 6 being the highest) for freshness of adding dry honey to

frozen and nonfrozen dough. (From National Honey Board, Storage and usage tips for honey. Nature's
Simple Sweetener. http://www.honey.com/images/downloads/broch-honey-simpliied.pdf , 2011.

3.5 Frozen dough

Nonfrozen dough

3

2.5

2

1.5

1

0.5

0

2 4 6 8 10 12

Dried honey %

Figure 5.5 Consumer rating (1 being the lowest and 6 being the highest) for the overall acceptability of adding

dry honey to frozen and nonfrozen dough. (Adapted from NHB, Honey in Frozen Dough , National
Honey Board, Longmont, Co, 1995.)