Control (with sucrose) (S) Substitution with liquid honey (HNY) Substitution with 50% honey powder (SHP) Substitution with 100% honey powder (HP)
Flour 100 g 100 g 100 g 100 g
Yeast 2 g 2 g 2 g 2 g
Sucrose 7 g - 3.5 g -
Honey - 10.6 g - -
Honey powder - - 14 g 28 g
Salt 2 g 2 g 2 g 2 g
Margarine 3 g 3 g 3 g 3 g
Water 62 g 62 g 62 g 62 g
Table 1: Bread Formulations.