Studies On The Influences Of Honey Powder On Fermentation And Baking Properties And Storage Characteristics Of Bread Dough

Honey is a natural and functional carbohydrate ingredient and can be used in baked goodsto improve the quality of products, for its rich nutrition and high level of fructose. Honey powderwas dried and solidified from honey, thus can overcome the weakness of honey and has beenwidely used in food industry. In this paper, honey powder replacing sucrose at25%,50%,75%and100%levels was used in dough and bread. And the effects of honey powder on thethermomechanical, fermented and dynamic rheological properties of dough and bakingproperties, volatile flavor compounds and storage characteristics of bread were investigated.The effect of honey powder on the thermomechanical property of dough was analyzed. Theresult showed that the water absorption of dough with honey powder increased by1.64%-4.50%significantly (P<0.05) and retrogradation value C5-C4decreased by5.56%-21.04%, indicatingthat honey powder inhibited starch retrogradation. C1width of dough containing honey powderdecreased significantly, and protein softening value C1-C2and degree of protein softening||increased by6.33%-7.59%and14.77%-25.00%respectively. When the substitution levels ofhoney powder were25%and50%, C1-C2and||didn’t change significantly, but when thesubstitution level of honey powder was more than50%, C1-C2and||increased significantly,suggesting that honey powder weakened gluten network structure.The effect of honey powder on rheofermented property of dough was analyzed. The resultshowed that honey powder could increase the the maximum dough fermentation height (Hm) andreduce time at the maximum gas production height (T’1) and gas retention ratio (R)(by6.89%-30.00%and0.22%-1.40%respectively). Hm, the maximum gas production height (H’m)and total gas volume decreased when the substitution level of honey powder was more than50%.Meanwhile, the effect of honey powder on dynamic rheological property of dough was testedand the result showed that honey powder reduced G′of dough and increased tan, indicatingelasticity and polymer content of dough were reduced. Free thiol content of dough was analyzed.The result showed that free thiol content of dough increased with the addition of honey powder.So gluten network was weakened by honey powder.The effect of honey powder on the water state of dough was analyzed and the result showedthat honey powder reduced the water loss ratio significantly, and increased the peak temperatureand reduced peak area of high temperature, suggesting that honey powder inhibited water lossduring heating.Baking properties of bread showed that honey powder increased the specific volume,decreased baking loss, deepened color and improved texture of bread. Result of bread crumbstructure analysis showed that cell density (CD) of bread crumb containing honey powderdecreased and area fraction (AF) increased; and the bread had the best baking property, when theaddition level of honey powder was50%of sucrose. The volatile flavor compounds in breadwith sucrose,50%honey powder and100%honey powder were studied. The result showed thathoney powder had a positive effect on bread flavor by increasing the varieties and content ofmain flavor substances. The bread containing50%honey powder had some special flavorsubstances such as2,3-glutaric ketone, trans-2,4-sebacic olefine aldehyde while the bread containing100%honey powder had undecanoic delta-lactone. So honey powder had a positiveeffect on fresh bread flavor.The effect of50%and100%honey powder on the firmness as well as amylopectin enthalpyof bread crumb was evaluated. It was indicated that honey powder contributed to lowered waterevaporation and the retrogradation of amylopectin was retarded effectively, so honey powderdelayed increasing hardness of bread effectively. The water activity and antibacterial andanti-mold rate of bread crust were tested during storage and the results showed that water activitydecreased during storage and water activity of bread containing honey powder was lower thanthat of the control. Meanwhile, bread with honey powder could inhibit the growth ofmicroorganisms and bread with100%honey powder had a higher prohibitive ratio than breadwith50%honey powder.Through the above experiments, bread with50%honey powder had a high overallacceptability, but100%honey powder could prolong the shelf of bread more effectively, socompanies could add the appropriate amount of honey powder according to their ownrequirements.