On food and cooking the science and lore of the kitchen ( PDFDrive ) 1261
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suchliqueursasBenedictine,Drambuie,and
IrishMist.Althoughhoneywine,ormead,has
allbutdisappeared,honeybeerispopularin
Africa.Americansusehoneyinmanybaked
goodsforavarietyofreasons.Itcanbe
substitutedforsugar—1measureofhoneyis
consideredthesweeteningequivalentof1.25–
1.5measuresofsugar,althoughtheamountof
addedliquidmustbedecreasedbecausehoney
doescontainsomewater.Becauseitismore
hygroscopic,orwaterattracting,thantable
sugar,honeywillkeepbreadsandcakes
moisterthansugarwill,losingwatertotheair
moreslowly,andevenabsorbingitonhumid
days.Thankstoitsantioxidantphenolic
compounds,itslowsthedevelopmentofstale
flavorsinbakedgoodsandwarmed-over
flavorsinmeats.Bakerscanuseitsacidityto
reactwithbakingsodaandleaven
quickbreads.Anditsreactivereducingsugars
acceleratedesirablebrowningreactionsand
thedevelopmentofflavorandcolorinthe
crustsofbakedgoods,inmarinadesand
glazes,andotherpreparations.
HoneyandHealth;InfantBotulism Though
honey has not been refined the way table
sugar is and is chemically complex, it is no
wonderfood.Itsvitamincontentisnegligible;
bees get most of theirs from pollen. Its
antibacterial properties, which led early
physicians to use it to dress wounds, are due
largely to hydrogen peroxide, one of the
products of glucose-oxidizing enzyme and a
substance well known and long employed in
medicine. And honey should not be fed to
children less than a year old. It often carries
the seed-like dormant spores of the botulism
bacterium(Clostridiumbotulinum),whichare
able to germinate in immature digestive
systems. Infant botulism can cause difficulty
inbreathingandparalysis.
TreeSyrupsandSugars:Maple,Birch,Palm
