Panettone is a traditional Italian Christmas cake that is widely produced through either craft or industrial processes, and therefore it represents a very important economic item in Italy. A basic challenge in panettone manufacture is to preserve it by preventing it from going stale during its shelf-life, which may last for several months. Accordingly, the aim of the present work was to verify the potential of two “antistaling” agents added to the recipe of a panettone with chocolate. the texture analyses highlighted the capability of both food additives to increase the softness of the product and to retard the staling process. this finding is consistent with the results seen for the moisture content and water activity values. Subsequently, the additive that showed the best “anti-staling” activity was tested on other two varieties of panettone and the results obtained confirmed its capability to retard the staling process.
|Titolo:||Sofficità del panettone : i risultati di una ricerca applicata|
|Autori interni:||BOTTEGA, GABRIELLA|
FONGARO, LORENZO (Penultimo)
|Parole Chiave:||staling ; sourdough ; panettone|
|Data di pubblicazione:||apr-2008|
|Appare nelle tipologie:||01 - Articolo su periodico|