Australian liquid honey

  • 83 pages

  • Published: 1 Nov 1999

  • Author(s): D\'Arcy, Bruce, et al

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Honey has the potential to retard the staling of bread and thus lead to large economic savings for the Australian baking industry. While there is some evidence that honey can retard bread staling, more research is needed to convince the Australian baking industry that there are positive effects from incorporating honey in bakery products such as bread.

This publication considers some of the research issues involved in the use of honey in bakery products. It examines the effect of Australian liquid honey on the functional properties of bread dough and cake batters, including dough development and gelatinization of batters and dough, in addition to the effect of honey on the staling of bread.