Optimisation of the technology of a Saxonian Panettone
Panettone examples
Panettone is a traditional bakery product with an extended shelf life. Apart from its typical flavour and aroma, a special feature of the product is the fluffiness of the body which underlines the fresh character and, consequently, should be retained as long as possible. Storage-induced deterioriation is usually attributed to changes in the starch fraction, which may be quantified by means of differential scanning calorimetry as well as transient or dynamic rheological methods. Aim of the research project is to develop a technology for the making of Panettone with an optimum fluffiness and limited starch retrogradation. Experiments will be performed by using dough as well as fresh products, and products stored under defined conditions.
Supported by:
- Dr. Quendt Backwaren GmbH
Project researchers and contact:
- Heidenreich
© Tobias Ritz
Senior Professor Dipl.-Ing. Dr. nat. techn. habil. Harald Rohm
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