Journal
FOOD RESEARCH INTERNATIONAL
Volume 43, Issue 9, Pages 2284-2288Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2010.08.002
Keywords
Honey powder; Bread; Dough; Dough rheology
Categories
Funding
- China National Agricultural Science and Technology Achievements Transformation Fund Programs [2007GB2C100111]
Ask authors/readers for more resources
The effects of honey powder on dough rheology and bread quality were studied using sugar as controls. Farinographic studies showed that there were higher water absorption, shorter development time and stability time as honey powder increased, and small degree of softening were obtained for the dough containing 5% honey powder. Extensograph measurements showed that resistance to extension and R/E increased while energy value and extensibility decreased at level of 10% honey. Sensory evaluation showed that the largest total scores were obtained at level of 10% honey. Texture analysis showed that honey breads had low hardness, adhesiveness, gumminess, chewiness and high springiness, cohesiveness. The differences of the crust and crumb colour between honey breads and the control were significant (P<0.05). In conclusion, honey powder could be potentially a useful ingredient as a dough improver. Honey usage in the bread formulation supported an improvement in dough rheology, better sensory and texture properties of bread as compared to control formulation. Addition of 5%-10% honey powder significantly improved the baking quality of breads. (C) 2010 Published by Elsevier Ltd.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available