Honey is a natural ingredient, composed primarily of the sugars glucose and fructose. Labeling honey-containing bakery foods is quite simple and attractive to consumers. Honey is simply labeled as "honey."
| |
| Fructose/Glucose ratio |
1.23 |
0.75 to 1.86 |
| Fructose |
38.37% |
30.91% to 44.26% |
| Glucose |
30.31% |
22.89% to 40.75% |
| Minerals (ash) |
0.169% |
0.020% to 1.028% |
| Moisture |
17.2% |
12.4% to 22.9% |
| Reducing sugars |
76.75% |
61.39% to 83.72% |
| Sucrose |
1.31% |
0.25% to 7.57% |
| Total acidity meq/kg |
29.12 |
8.68 to 59.49 |
| True protein mg/100g |
168.6 |
57.7 to 567 |
| |
| Total Calories (kilocalories) |
64 |
304 |
| Total Calories (kilocalories) (from fat) |
0 |
0 |
| Total Fat |
0 |
0 |
| Saturated Fat |
0 |
0 |
| Cholesterol |
0 |
0 |
| Sodium |
0.6 mg |
2.85 mg |
| Total Carbohydrates |
17 g |
81 g |
| Sugars |
16 g |
76 g |
| Dietary Fiber |
0 |
0 |
| Protein |
0.15 mg |
0.7 mg |
| |
| Thiamin |
<0.002 mg |
<0.01 mg |
| Riboflavin |
<0.06 mg |
<0.3 mg |
| Niacin |
<0.06 mg |
<0.3 mg |
| Biotin |
n/a |
n/a |
| Pantothenic Acid |
<0.05 mg |
<0.25 mg |
| Vitamin B-12 |
n/a |
n/a |
| Vitamin C |
0.1 mg |
0.5 mg |
| Vitamin A |
0 |
0 |
| Vitamin D |
0 |
0 |
| Vitamin E |
0 |
0 |
*Contains less than 2% of the Daily Value of vitamin A and vitamin C
| |
| Calcium |
1.0 mg |
4.8 mg |
| Iron |
0.05 mg |
0.25 mg |
| Zinc |
0.03 mg |
0.15 mg |
| Potassium |
11.0 mg |
50.0 mg |
| Phosphorous |
1.0 mg |
5.0 mg |
| Magnesium |
0.4 mg |
2.0 mg |
| Selenium |
0.002 mg |
0.01 mg |
| Copper |
0.01 mg |
0.05 mg |
| Chromium |
0.005 mg |
0.02 mg |
| Manganese |
0.03 mg |
0.15 mg |
* Contains less than 2% of the Daily Value of iron and calcium
The moisture content of honey varies considerably throughout the year, by region and by floral source. On average, honey's moisture content is about 17%. As long as the moisture content remains below 17%, honey will not spoil. Honey’s low pH and antibacterial properties prevents bacterial growth.
Enzymes play an important role in honey and contribute to its functional properties. Honey naturally contains small amounts of enzymes, which contribute to its functional properties. The predominant enzymes in honey are diastase (amylase), invertase (α-glucosi-dase) and glucose oxidase.
In flour, the two most important enzymes are protease and diastase. Protease conditions the gluten, improving its elasticity and its ability to retain gas produced during fermentation. Diastase changes some of the starch in flour to dextrins and maltose sugar. Some flours do not contain a sufficient amount of diastase enzyme due to poor climatic conditions under which the wheat was grown. Because honey contains diastase, bakers can avoid adding specially prepared diastatic malts when using such flours.
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