Application of Honey Powder in Bread and its Effect on Bread Characteristics

Subramaniam Sathivel

doi:10.4172/2157-7110.1000279

Abstract

Spray dried honey powder could serve as an alternative to sucrose in the bread making process. The objectives of this study were to produce a honey powder containing retrograded starch and use it as an alternative to sucrose in bread formulations. The honey powder was produced by spray drying honey using retrograded starch as a drying agent. Three bread formulations were prepared with (1) 100% liquid honey (HNY), (2) 50% substitution of Sugar with Honey Powder (SHP) and (3) 100% Honey Powder (HP). A bread formulation prepared with only sucrose was used as a control (S). Breads produced from all four formulations were analyzed for loaf volume, weight loss, density, specific volume, moisture content, texture, and freezable water. Triplicate experiments were conducted and data were statistically analyzed at α=0.05. Among the bread samples HP showed highest loaf volume (mL) at 1462 ± 45 while SHP, HNY and control showed decreasing loaf volumes at 1303 ± 199, 1155 ± 91 and 1100 ± 66, respectively. All bread samples showed an increase in firmness and HP had a lower rate of staling than the other bread samples during storage. Control bread samples contained more freezable water (g/g solid) at 0.21 ± 0.003 than HNY, SHP, and HP which had 0.20 ± 0.003, 0.19 ± 0.01 and 0.13 ± 0.01, respectively. The study demonstrated that spray dried honey powder with retrograded starch could be used as a substitute for sucrose in baking bread.

Highlights

Bread is a globally consumed baked product and is a central constituent of many well balanced diets because of its rich starch and complex carbohydrate content [1,2]
The peak viscosity values (Table 2) of all of the flour mixture samples were lower than the peak viscosity value of the flour alone. This held true for minimum viscosity, final viscosity, and breakdown and Total Set Back (TSB) values. This is attributed to the fact that any added ingredient to a flour base always depreciates its gluten forming characteristics due to the absence of proteins in starch which are required for binding especially in the case of Sugar with Honey Powder (SHP) and honey powder (HP) flour samples due to the presence of added resistant starch
It can be concluded that starch granules broke down very in descending order of the control, HNY, SHP and HP thereby making the HP sample more resistant to high temperatures

Summary

Introduction

Bread is a globally consumed baked product and is a central constituent of many well balanced diets because of its rich starch and complex carbohydrate content [1,2]. Sucrose in bread serves as substrate to yeasts primarily for fermentation purposes and contributes to the calorie content of the product with no added nutritional benefits. Honey contains fructose which is more hygroscopic than sucrose and bread baked with honey is expected to be moister [5]. Adding honey or honey powder may affect the quality of bread. The primary two attributes that consumers look for to determine quality of bread are its appearance and physical texture [6]. The freshness of bread begins to deteriorate rapidly due to various physical and chemical reactions which all together are called staling [7,8]

Objectives

Methods

Results

Conclusion