Baking Benefits

A 2010 study, published in Food Research International, compared the effects of honey powder and sugar on dough rheology and bread quality. Results showed that as the amount of honey powder increased, so did stability and retention of moisture in breadcrumbs, which slowed staling, extended shelf life, and decreased bread development time. The fructose in honey powder allowed more moisture absorption than did the sugar, and it promoted softening of the bread dough. This, along with honey powder’s significant effect on yeast activity and production of gas during fermentation, contributed to bread loaves with increased volume.

Honey powder even improved the color development of crumbs.

The highest scores for sensory evaluation occurred with 10% honey powder—the same level at which resistance to extension (dough strength) increased. Honey breads had low hardness and gummy properties, and they exhibited heightened cohesiveness and springiness.

In another, somewhat recent study, published in the International Journal of Food Properties, researchers analyzed the processing techniques used to make dried and intermediate-moisture honey products.

A significant problem associated with drying high-sugar honey products is stickiness, they noted. Dried honey powder, however, can alleviate this problem and thus provide good commercial potential in the bakery and confectionery industries. Using dried honey would also eliminate the need for high temperature and flavor-disruptive cooking that is required to remove water when making certain types of candy.

The researchers added that, with honey-fruit spreads, replacing part of sugar with honey improved product taste and nutrition.

Health Benefits

In addition to its recognition for flavor, honey possesses important nutritional and health benefits. Honey contains phenolic acids and flavonoids, proteins, enzymes, amino acids, vitamins, minerals, and other components that contribute to its benefit as an antioxidant and prebiotic. Honey is also an antibacterial agent that can be useful in relieving wounds, burns, and skin irritations, while also creating a moist environment to promote improved healing and reduced scarring.

A 2010 study in the Mediterranean Journal of Nutrition and Metabolism outlined numerous references to the health benefits of honey and suggested that replacing some food sugars with honey can boost antioxidant effects, potentially even preventing the spread of metastatic cancer cells. The components in honey also deliver antiviral, antiparasitic, anti-inflammatory, and immunosuppressive properties, as well as control bacterial growth. Honey can also be effective in alleviating gastric pain and peptic ulcers and reducing the duration of diarrhea.

Cardiovascular benefits were seen in a human study in which honey reduced total cholesterol, LDL cholesterol, and triglycerides, and slightly raised HDL cholesterol. Nitric oxides found in honey may also have a protective function in cardiovascular diseases.

Honey powder is an important staple for the baking and confectionery industries. Honey’s natural, flavorful, and nutritional qualities are attractive to consumers. The applications and possibilities for honey powder in foods and beverages are wide open. And where the delectable taste of honey emerges, customers will follow.