Research project funded by the National Honey Board and conducted by
Colorado State University Food Science and Human Nutrition Department.
Investigators:
Martha Stone, Ph.D., and Terri Bell, Graduate Research Assistant.
Bagels are currently a $3.0 billion per year industry and their popularity is expected to grow. The use of honey in bagels is increasingly widespread; honey not only adds sweetness but serves as a food source for the yeast and contributes other functional characteristics. This study sought to evaluate and quantify these and other effects of using honey in bagels.
This study explored the use of two color grades of liquid clover honey
in bagels made with selected flours through sensory and instrumental evaluation.
Twenty-five formulas were developed using various types and amounts of
flours. Honey was used as the primary sweetener, and 3% sucrose was used
in the control formulas.
Two types of honey were used at concentrations of 3 percent or 6 percent
baker's weight (water white and light amber) and flours were hard wheat
(100%), whole wheat: hard wheat (25:75 or 50:50) and oats: hard wheat
(25:75 or 35:65). Sweetener amounts used were considered to be the optimal
lower and upper limits for activation of yeast based on visual examination
of the integrity and quality of the final product as well as recent literature.
Data were collected for three replications. Measurements made included
dough extensibility, proximate composition (protein, fat, moisture and
ash), color measurements, baked weights, specific volume, instrumental
texture and pH. All 25 formulas were evaluated with a trained, 12-member
sensory panel, and five bagel formulas were selected for consumer evaluation.
Sensory data were obtained for 25 different bagel treatments using a trained, 12 member panel. Based on data obtained from the trained panel, five bagel formulas were selected for consumer evaluation. These formulas were then evaluated by a pool of 182 consumer panelists for a total of 90 observations for each formula.
The five formulas chosen for evaluation are listed in Table 1.
The Moisture content of each formula ranged from 32.0 to 37.1% which is
within the desired range for bagels.
Water amount did not need to be altered because the three to six percent
liquid honey used in the formulas was so small that no additional formula
adjustments were required.
pH values for baked bagels ranged from 5.72 to 5.88. Whole wheat blends yielded significantly higher pH values, with hard wheat and oat blends being similar in pH regardless of honey addition.
Bagels containing oat blends had significantly lower specific volumes than those made with hard wheat or whole wheat flours, regardless of honey addition. This is consistent with the oat blends also having significantly lower baked weights than the other flour blends.
Trained panelists awarded higher sensory scores to oat or whole wheat
blends used at their lower levels combined with hard wheat flour. Samples
containing either 6 percent light amber and water white honey yielded higher
sensory scores when compared to bagels containing 3% honey or sucrose.
A moderate correlation (p<= 0.55) was found between intensity assessed
by the trained panel and its perceptions of overall quality.
No measurements were affected by type of liquid honey used in bagel formulations.
The following formulations were chosen for further evaluation by a consumer
panel: 100% hard wheat flour with white clover honey; 25% whole wheat flour
or oats and 75% hard wheat flour with white clover honey; 50% hard wheat
flour with light amber honey; and 35% oats and 65% hard wheat flour with
light amber honey. A 6% honey level (dry weight basis) was used for all
bagels presented to consumer panelists, and 90 observations were made.
Formulations receiving the highest preference scores were:
However, all samples received mean scores above 4.8 on a 7.0 hedonic scale (Table 2). It was concluded that high quality bagels could be made with selected flours using honey as the primary sweetener.
The composition of bagels was similar for all bagel formulas evaluated ranging from 10.3 to 12.9% protein, 0.8 to 3.2% fat and 32.0 to 34.9% moisture. Ash values were highest in bagels containing whole wheat flour (2.3%) and lower in bagels made with hard wheat flour or hard wheat/oat blends. The pH values for bagels containing whole wheat flours were higher than those from other flours or blends regardless of honey addition.
Bagels containing oat blends had lower specific volumes than those made with hard wheat or whole wheat flours.
No differences were found between the texture of doughs or baked bagels and the control sample (0% honey) and bagels made with 3% honey. Force values were lower and distance values were higher for doughs containing 6% honey.
Instrumental values for bagel compression reveal lower chewiness values with the use of 6% honey, while cohesiveness was not diminished by the use of honey at 3 percent or 6 percent levels.
Sensory evaluations by trained panelists using a 9-point scale showed that:
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