Effect of honey powder on thermomechanical properties of dough, baking and staling properties of bread

Mixolab, Texture Analyzer and Differential Scanning Calorimeter (DSC) were used to investigate the effect of honey powder on thermomechanical characteristics of dough, baking quality and staling properties of bread. Mixolab experiment showed that, compared to the control, honey powder increased the water absorption and stabilization time significantly. When the substitution level of honey powder was more than 50%, C1-C2 and αincreased significantly (p<0.05) . In addition, with the increasing replacement level of honey powder, C5-C4 decreased, compared to the control, C5-C4 was reduced by 21.03%. Baking quality of fresh bread showed that the specific volume of bread increased, while the hardness decreased. The bread made with 50% addition of honey powder showed the best baking performance. The staling of bread was investigated and it was found that, during storage, the bread containing honey powder had lower rate of hardness and water loss. During 7d storage, honey powder at 25%, 50%, 75% and 100% levels decreased △H by 4.93%, 9.87%, 16.92% and 22.77% respectively, showing that the addition of honey powder could delay starch retrogradation and prolong shelf life of bread.