Frequently Asked Honey Questions
Start by substituting one half of the sugar with honey. So, add 1/2 cup of sugar and 1/2 cup of honey if the recipe calls for 1 cup of sugar. Then, the next time you try the recipe, add 3/4 cup of honey and no sugar. The fructose in honey has a higher sweetening power than sugar. The replacement formula will need to be adjusted to get the best results. Also, add 1/2 tsp baking soda for each cup of honey added.
If by "sugar" we mean white table sugar, the answer is definitely NO. Table sugar is sucrose, a substance made up of two molecules attached together. When we eat table sugar, our stomach has to use its own enzymes to separate the molecules apart before we can use the sugar's energy. Honey is quite different. The bees have added a special enzyme to the nectar that separates the sucrose into glucose and fructose, two simple sugars that our bodies can absorb directly.
You can substitute honey for equal amounts of sugar in many liquid recipes. In baked goods, substitute honey for up to half the amount of sugar and make the following adjustments. Reduce the amount of liquid in the recipe by 1/4 cup for each cup of honey used. Add 1/2 tsp. baking soda for each cup of honey used, because honey is heavier than sugar and therefore the recipe needs extra levitation help. Reduce oven temperature by 25F (because honey will brown baking goods more than sugar).
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Honey harvested from different floral sources in different parts of the world will have different tastes and colours. Some are naturally sweeter in taste than others due to their floral sources. Many beekeepers from countries that have winter weather feed sugar syrup to the bees during winter, when the bees are unable to forage for nectar due to the cold weather and lack of flowers. This also increases the honey’s sweetness and sucrose content.
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Honey is a mixture of sugars formed from nectar by an enzyme, invertase, present in the bodies of bees. Honey varies in composition and flavour, depending on the source of the nectar (clover, orange blossom, sage, etc). A typical analysis of honey would show (exclusive of undetermined substances): 38% fructose, 31% glucose, 1% sucrose, 9% other sugars, 17% water and 0.17% ash. On the other hand, sugar is pure sucrose. Honey straight from the farm may contain some pollen and other substances.
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That's a good question because one can't make good decisions on bad information. I've found that many people have misinformation about honey and sugar. Honey is a complex carbohydrate, the good carb. Sugar is a simple carbohydrate, the bad carb. Honey is fructose. Sugar is sucrose. Honey is in its natural state and contains vitamins, minerals, amino acids (proteins), and antioxidants. Sugar has been processed and refined, which strips the sugar cane of all nutrients.
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Honey has shown to help the body absorb both calcium and magnesium. This can be especially important for people (e.g. women, Asians) who have problems getting enough of these nutrients from their diet. The best way to get this benefit, is to take a tablespoon of honey in milk every day. The calcium and magnesium will be provided by the milk.
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Brewer's yeast has been selected for its ability to grow well in malt-based wort and produce pleasant by-products. In particular, yeast prefer to ferment maltose because it is the largest fermentable constituent in wort. Growing your yeast up in a non-malt environment can affect the health and you can get a disordered fermentation and possible off flavors in your beer.
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A standard measuring cup used in recipes is based on 8 fluid ounces = 1 cup. An alternative metric measure would be 8 ounces = 250ml. An alternative would be to weigh sugar etc., in that case, 8 ounces would equal 226.80 grams.
FAQ For Vegetrial World
Bees are often killed in the production of honey, in the worst case the whole hive may be destroyed if the keeper doesn't wish to protect them over the winter. Not all beekeepers do this, but the general practice is one that embodies the attitude that living things are mere material and have no intrinsic value of their own other than what commercial value we can wrench from them. Artificial insemination involving death of the male is now also the norm for generation of new queen bees.
Frequently Asked Questions
Sugar is produced in the leaves during photosynthesis. It is transported into the wood and stored during the winter, mostly in the form of carbohydrates. It is then converted to sucrose and dissolved in the sap.
Sugar acts as a tenderizer during mixing. It absorbs water and slows the development of gluten strands that can make the dough or batter rigid and tough. Use sugar to prevent gluten development and give your breads a tender crumb texture and good volume. In addition, sugar provides an immediate and ready source of nourishment for the yeast growth. With sugar, leavening hastens and the dough rises at a faster and more consistent rate.
The antibacterial activity in regular honey is due to four major processes or qualities: the osmotic effect, the acidity of honey, the production of hydrogen peroxide in honey and the phytochemical factor. The Osmotic Effect: Honey consists of 84% fructose and glucose and 15-21% water. The sugar molecules and the water molecules interact strongly. When the sugar content of honey is high and the moisture content (water) is low, bacteria can not grow in honey.