Aplicación de la miel de abeja como edulcorante en recetas clásicas de pastelería

Abstract

La apicultura es el nombre que recibe el arte o actividad de criar abejas para así aprovechar una variedad de productos que proceden de ellas, el producto más importante que se logra a través de esta práctica es la miel. (DefinicionABC, 2015) La miel es un dulce que producen las abejas principalmente a partir del néctar de las flores, constituye el endulzante más antiguo, junto con las frutas maduras. Durante miles de años se ha constituido como el endulzante único para la mayoría de las culturas de la Humanidad, excepto en la parte sur de China y el Nordeste de la India donde la caña de Azúcar ya se conocía desde hace más de 2500 años. (Botanical-Online SL, 2015) Se tiene registros de la utilización de esta dentro de la pastelería en la cultura Egipcia, donde daban a conocer recetas muy simples donde se elaboraba una mezcla de harina, leche, agua y miel, que se colocaba sobre una plancha de piedra calentada al sol para obtener uno de los primeros pasteles que encantaba a la aristocracia faraónica, . (CULINARY, 2014) En Europa, hasta el siglo XVII la miel se ha considerado el edulcorante del pueblo, mientras que el azúcar estaba reservado para las clases ricas. Desafortunadamente, el uso de la miel en la mayor parte del mundo comenzó a declinar con el descubrimiento del azúcar. (Botanical-Online SL, 2015)

The beekeeping is the name that receives the art or activity to raise bees this way to make use of a variety of products that come from them, the most important product that is achieved across this practice is the honey. (DefinicionABC, 2015) The honey is a sweet that the bees produce principally from the nectar of the flowers, it constitutes the most ancient sweetener, together with the mature fruits. During thousands of years it has been constituted like the only sweetener for most of the cultures of the Humanity, except in the south part of China and the Northeast of the India where the sugar-cane was already known for more than 2500 years. (Botanical-Online SL, 2015) There are had records of the use of this one inside the confectionery in the Egyptian culture, where they were announcing very simple recipes where there was prepared a miscellany of flour, milk, water and honey, which was placed on an iron of stone warmed to the sun to obtain one of the first pastries that was loving to the Pharaonic aristocracy. (CULINARY, 2014) In Europe, until the XVIIth century the honey has been considered to be the sweetener of the people, while the sugar was reserved for the rich classes. Unfortunately, the use of the honey in most of the world began to decline with the discovery of the sugar. (Botanical-Online SL, 2015) At present the refined sugar has substituted practically the honey like sweetener, while the sugar is simply a syrup of sugar-cane so processed that it does not have any type of benefit for our health, considering it to be an empty vitamin since he lacks vitamins or minerals. (Reuben, 1981); The honey is one of the most finished food, full of vitamins, minerals, amino acids and other elements that benefit the health of the persons who usually consume it. This millennial natural product has been fundamental in the life of the men in all the latitudes of the world, being