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Initial post: Feb 20, 2011 7:53:03 AM PST
I'm a graduate student in a Food Science class. I've chosen the fascinating honey as my product and must come up with some experiments using it and testing it, probably comparing sweeteners.
Any comments/ideas/suggestions will be hugely appreciated. So far I'm not convinced that my own ideas are worthy.
Thanks in advance.

In reply to an earlier post on Feb 24, 2011 4:07:08 PM PST
Gene M. says:
Hi Nancy,

Some ideas: do flavor comparison tests; test to see how well its hygroscopic value works in baked goods; and research/test about any health benefits.

Good luck,
Mimi Fix

Posted on Feb 24, 2011 8:00:02 PM PST
How about comparing different types of honey? They vary widely in taste and make a big impact on the complexity of flavors in your baking.

Posted on Mar 12, 2011 5:11:19 AM PST
Last edited by the author on Mar 12, 2011 5:12:38 AM PST
Trend says:
Highlight the differences of light "supermarket" refined honey, and raw dark honey. Discuss the health benefits of the polyphenol rich, dark honey....blueberry, wildflower, orange blossom,. etc....

In reply to an earlier post on Mar 12, 2011 6:26:42 PM PST
Thanks for your great suggestions.

Posted on Feb 26, 2012 6:03:35 PM PST
Nancy, please tell us how you went with the subject!

Did you become a honey fan?



In reply to an earlier post on Feb 26, 2012 7:20:33 PM PST
yes, I am definitely a fan---buy mostly at the local farmer's market as well as mtn. markets in VA and NC
Did experiments with sweeteners for my class, and guess what---honey won with my cookies!

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This discussion

Discussion in:  Baking forum
Participants:  5
Total posts:  7
Initial post:  Feb 20, 2011
Latest post:  Feb 26, 2012

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