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.