Honey - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 143

HoneyResearchUnit2011)revealedthatsweetness,lavorintensity,viscosity,andsmoothnesswere
inluencedprimarilybythehoneycontentandthetype(honeyand/orsucrose)ofthesweetener.

5.14.10 Bakery honey products

Honeyoffersuniquefunctionalpropertiestobakedgoods(bakingmixesandbreads)suchas
extendingtheirshelflifeandreducingcrumbliness.Abakingcycle(atotalmixingandbakingtime
ofapproximately4h)consistsofthefollowingstages:

• Firstkneading

• Resting

• Secondkneading

• Firstracing

• Stirringdown

• Secondracing

• Baking

• Cooling

Some studies indicate that liquid honey in bread making produces high-quality products,
becausetheadditionofhoneyincreasescolorchangesandimprovesbreadmoistureandlavor.The
dry honey mixes compared to mixes that include liquid honey and sugar (sucrose) were slightly
tougherandmorebrittle.Forexample,bakeryproductssuchasbagelswith25%fat,75%hardwheat
lour,and6%honeyhadthehighestpreferenceratingforaroma,lavor,texture,andoverallquality
characteristics.

5.15 CONCLUSION

Inconclusion,thereferencesinthischapterrelatetohoneyproduction,honeycomposition,its
physicalproperties,goodformulations,andapplications.
Honey is a liquid sweetener containing primarily glucose and fructose sugars and numerous
other secondary types of sugars (e.g., oligosaccharides), as well as acids, proteins, vitamins, and
minerals.Althoughhoneysmayhavevariousdifferentlavorsandaromas,theirsweeteningpower
issimilarandcanbesuccessfullyincorporatedatvariouslevelsintoawidenumberoffoodand
drinkproducts.
Honey contains a number of acids, including amino acids (0.05%-0.10%) and organic acids
(0.17%-1.17%),withanaveragepHof3.9ortypicalrangeof3.5-6.5,whichinhibitsthegrowthof
microorganisms,makeshoneycompatiblewithmanyfoodanddrinkproductsintermsofoverall
acceptability, and contributes to a manufactured product's nutrition, texture, lavor, aroma, and
consumerpreferenceproile.
The enzymes in honey—predominantly the diastase (amylase), invertase, and glucose oxi-
dase—donotgenerallyinluencetheinalfoodproducts,becausetheyarepresentinrelativelylow
concentrations.
The color of honey is related to its mineral content, is characteristic of its source, and is an
importantcharacteristicuponwhichhoneyisclassiiedbyhoneyproducersandendusers.
Becauseofitsantimicrobialproperties(e.g.,lowwateractivity,lowmoisture,lowpH,andhigh
sugarcontinent),honeydiscouragesthepersistentgrowthofmicrobes,whichareprimaryyeasts
andspore-formingbacteria.
Honeythatisproperlyprocessed,packed,andstoredretainsitsqualityforalongtime,butfor
practicalpurposes,ashelflifeoftwoyearsisoftenstated.