EFFECTS OF HONEY TYPE AND LEVEL ON THE BAKING PROPERTIES OF FROZEN WHEAT-FLOUR DOUGHS

Effects of honey type and level on the baking and sensory properties o f frozen doughs were investigated. The types of honey used included a liquid variety containing 81.4% honey solids and a dry variety with 70 % honey solids. The two types tested at levels ranging from 4 to 12% ( flour basis) and compared with control nonfrozen and frozen doughs con taining 6% sugar. Doughs were prepared by a modified short-time dough procedure and frozen at -18 degrees C. After two weeks of frozen stora ge, the doughs were thawed, and replicate samples were baked. Addition of higher amounts of liquid honey (greater than or equal to 8%) impro ved the baking properties of frozen doughs. Dry honey was most effecti ve in lowering crumb firmness of breads baked from frozen doughs. Neit her honey variety nor sugar could adequately protect the doughs from t he adverse effects of repeated freeze-thaw cycles. Sensory panelists s cored breads baked from frozen doughs containing 10% liquid honey and the nonfrozen control with 6% sugar the highest in overall product acc eptability.