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Honey, insects, bees, nectar from the flowers of flowering plants collected from the brewing of honey in the hive. Taken by the bees from the flowers, the water content of about 80% of the nectar or secretions deposited in his second stomach, the role of the body converting enzyme spit it out after 30 minutes of fermentation, back to the hive, hive temperature maintained at about 35 ℃, after a period of time, water evaporation, moisture content of less than 20% of the honey stored to the nest hole, sealed with beeswax. The composition of honey in addition to glucose, fructose species also contains various vitamins, minerals and amino acids. 1 kg of honey contains 2940 calories. Honey is a supersaturated solution of sugar, low temperature crystallization, crystallization is generated glucose does not produce the crystalline part is mainly fructose.
September is: National Molly Forman County Extension Agent Family and Consumer Sciences (806)259-1642 Hall (806) 823-2522 Briscoe http://briscoe-tx.tamu.edu/ Honey Month http://hall-tx.tamu.edu/ Honey is composed primarily of carbohydrates (natural sugars) and water, as well as trace enzymes, minerals, vitamins, and amino acids. Providing 17 grams of carbohydrates and 64 calories per tablespoon, honey is an all-natural sweetener without any added ingredients. Honey also contains a variety of flavonoids and phenolic acids, which act as antioxidants, scavenging and eliminating free radicals. Generally, darker honeys have higher antioxidant content than lighter honeys. Simple Whole Granola Wheat Bread Ingredients: Ingredients: 8 cups rolled oats 1/2 cup brown sugar 3 cups warm water (110 degrees F) 1 1/2 cups wheat germ 1/4 cup maple syrup 2 (.25 ounce) packages active dry yeast 1 1/2 cups oat bran 3/4 cup honey 1/3 cup honey 1 cup sunflower seeds 1 cup vegetable oil 5 cups bread flour 1 cup finely chopped almonds 1 tablespoon ground cinnamon 3 tablespoons butter, melted 1 cup finely chopped pecans 1 tablespoon vanilla extract 1/3 cup honey 1 cup finely chopped walnuts 2 cups raisins or dried cranberries 1 tablespoon salt 1 1/2 teaspoons salt 3 1/2 cups whole wheat flour Directions: 2 tablespoons butter, melted Preheat the oven to 325 degrees F. Line two large baking sheets with Directions: parchment or aluminum foil. Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir In a large bowl, mix warm water, yeast, together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and and 1/3 cup honey. Add 5 cups white vanilla in a saucepan. Bring to a boil over medium heat, then pour bread flour, and stir to combine. Let set over the dry ingredients, and stir to coat. Spread the mixture out for 30 minutes, or until big and bubbly. evenly on the baking sheets. Bake in the preheated oven until crispy Mix in 3 tablespoons melted butter, 1/3 and toasted, about 20 minutes. Stir once halfway through. Cool, then cup honey, and salt. Stir in 2 cups whole stir in the raisins or cranberries before storing in an airtight container. wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the Oatmeal with Apples counter, but still sticky to touch. This Ingredients: may take an additional 2 to 4 cups of 1 apple - peeled, cored and finely chopped whole wheat flour. Place in a greased 2 1/3 cups apple juice bowl, turning once to coat the surface of 1 1/3 cups quick-cooking oats the dough. Cover with a dishtowel. Let 1 teaspoon ground cinnamon rise in a warm place until doubled. Punch down, and divide into 3 loaves. 1/2 teaspoon salt Place in greased 9 x 5 inch loaf pans, and 2 tablespoons raisins allow to rise until dough has topped the 2 teaspoons honey pans by one inch. Bake at 350 degrees F 1 teaspoon vanilla extract (175 degrees C) for 25 to 30 minutes; do not over bake. Lightly brush the tops of Directions: In a saucepan, combine apple, apple juice, oats, loaves with 2 tablespoons melted butter cinnamon and salt. Bring to a boil; boil for 1 minute, stirring or margarine when done to prevent crust occasionally. Remove from the heat; stir in raisins, honey and from getting hard. Cool completely. vanilla. Cover and let stand for 5 minutes. National Honey Month Honey Is… Honey is honey, it’s just that simple. A bottle of pure honey contains the natural sweet substance produced by honey bees from the nectar of plants or secretions of living parts of plants. Nothing else. When scientists begin to look for all of the elements found in this wonderful product of nature, they find a complex of naturally flavored sugars as well as trace enzymes, minerals, vitamins, and amino acids. Honey is made by bees in one of the world’s most efficient facilities, the beehive. The 60,000 or so bees in a beehive may collectively travel as much as 55,000 miles and visit more than two million flowers to gather enough nectar to make just a pound of honey! The color and flavor of honey differ depending on the bees’ nectar source (the blossoms). In fact, there are more than 300 unique kinds of honey in the United States, originating from such diverse floral sources as Clover, Eucalyptus and Orange Blossoms. In general, lighter colored honeys are mild in flavor, while darker honeys are usually more robust in flavor. The Delicious Forms of Honey Most of us know honey as a sweet, golden liquid. However, honey can be found in a variety of forms. Comb Honey - Comb honey is honey in its original form; that is, honey inside of the honeycomb. The beeswax comb is edible! Cut Comb - Cut comb honey is liquid honey that has added chunks of the honey comb in the jar. This is also known as a liquid-cut comb combination. Liquid Honey - Free of visible crystals, liquid honey is extracted from the honey comb by centrifugal force, gravity or straining. Because liquid honey mixes easily into a variety of foods, it’s especially convenient for cooking and baking. Most of the honey produced in the United States is sold in the liquid form. Naturally Crystallized Honey - Naturally crystallized honey is honey in which part of the glucose content has spontaneously crystallized. It is safe to eat. Whipped (or Cremed) Honey - While all honey will crystallize in time, whipped honey (also known as cremed honey) is brought to market in a crystallized state. The crystallization is controlled so that, at room temperature, the honey can be spread like butter or jelly. In many countries around the world, whipped honey is preferred to the liquid form especially at breakfast time. Resources: Complete information concerning honey’s chemical makeup and nutritional content is available in PDF brochure “Honey, a Reference Guide to Nature’s Sweetener” at http://www.honey.com//images/downloads/refguide.pdf http://allrecipes.com/Recipe/Megans-Granola/Detail.aspx http://allrecipes.com/Recipe/Simple-Whole-Wheat-Bread/Detail.aspx Educational programs of the Texas AgriLife Extension Service are open to all people without regard to race, color, sex, disability, religion, age, or national origin.
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