Effect of honey powder on dough rheology and bread quality - Essay Example

Research Assignment: Effect of Honey Powder on Dough Rheology and Bread Quality Background The honey powder has emerged as a vital component in bread formulation. Honey usage has provided support and improvements to the dough rheology and texture properties of bread as well as better sensory. Honey powder is an important ingredient as it has considerable effect on dough rheology and quality of bread (Qunyi et al 2010 p. 2284). As the amount of honey powder increased, development time and stability time became shorter, and a higher level of water absorption.

For dough that contains five percent honey powder, there was a smaller degree of softening. According to the sensory evaluation, a level of 10 percent honey gave the largest total scores. Similarly, texture analysis pointed out certain similarities of the honey breads, which includes adhesiveness, low hardness, chewiness, gumminess, and high cohesiveness (Qunyi et al 2010 p. 2284). Honey breads and control had significant different in terms of crust and crumb color (P