Honey in Bakery Products (Natural & Artificial Flavour)

Honey is widely used in some bakery products like biscuits, breads, Cakes and cookies for enhancing the sweetness in biscuits.

Honey gets its sweetness from two mono-saccharides, glucose and fructose.

Honey used as an Ingredient in Biscuits and cookies and in other bakery products.

Honey most of the people like because of sweetness and it gives a blast of instant sweetness in your mouth.

What is Honey?

Honey is a sweet product made from flower nectar, combined with an enzyme secreted by honey bees, then concentrated by reducing moisture in the honeycomb cells.

A basic scientific formula is as follows:

Sucrose (nectar) + invertase (bee enzyme) = fructose + glucose (honey).

What is Raw Honey?

Raw honey is simply honey that has not yet been treated by the beekeeper through heating and filtering, as described above.

Difference Between Natural Honey and Artificial Honey

Pure honey should be labeled as such.

Natural honey is used in cooking, beauty treatments, wound/disease management and weight loss. It is an energy source rich in vitamins and minerals, and offers anti-inflammatory and antifungal properties.

Real honey usually is expensive, and imitation honey has been developed to offer a less-expensive alternative. There are three basic classes of honey: natural (pure), adulterated and artificial.

Natural honey is made from raw honey, adulterated honey contains natural honey but also other ingredients, and artificial honey is made of syrup from sugar or corn, additives and food coloring.

Functions of Honey in Bakery Food Products

  • Honey extends a product’s shelf life by keeping it moister longer do to its high fructose content.
  • Because of its high acidity, honey inhibits mold growth in baked products.Using honey as a sweetener makes for a cleaner label, which is very much desired.

Prons and Cons of Eating Honey in Daily Diet

Will Update soon…

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