Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone

Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone

In Peru, panettones are consumed in July and December. The main ingredient of panettones is wheat flour, which can be replaced with substitute flours to improve their nutritional, textural and sensory properties. This study aimed to evaluate the physicochemical, textural and sensory characteristics...

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Bibliographic Details
Main Authors: Nicodemo C. Jamanca-Gonzales, Robert W. Ocrospoma-Dueñas, Norma B. Quintana-Salazar, Raúl Siche, Reynaldo J. Silva-Paz
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
panettone
preferment
biga
sponge
sourdough
texture
Online Access:https://www.mdpi.com/2304-8158/11/17/2566

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