Effect of honey substitute for sugar on rheological properties of dough and some physical properties of cassava-wheat bread

Bread was produced from cassava-wheat (10:90) flour with sucrose sugar: honey at 0:100, 10:90, 20:80, 30:70, 40:60, and 50:50 and evaluated for rheological and physical properties. Water absorption (60.6-62.5%) and valorimeter score (46.9–52.0%) for dough samples were not significantly difference (P 0.05) while 50:50 had the highest dough development time (2.5 min). Dough stability increased from 3.6 to 12.5 min at 30% honey inclusion. No significant difference (P 0.05) in loaf weight (290.04-310.04 g) but volume (1188 – 1643 cm³) and specific volume (3.95-5.4 cm³g^-1) varied significantly (P 0.05) with 30:70 having the highest values. Bread crumb moisture (30.41-36.15%) and density (0.17-0.32 g/cm³) increased as honey inclusion increased. The L* (lightness) values for bread crust (39.18-45.25) and crumb (50.85-64.23) varied significantly (P 0.05). Sucrose sugar substitution with honey in dough formulations did not adversely affect dough properties and 30% honey substitution gave better cassava-wheat composite bread.