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

Keyphrases

• Sensory Quality 100%
• Physicochemical Quality 100%
• Preferment 100%
• Panettone 100%
• Sensory Characteristics 80%
• Purchase Intention 60%
• Commercial Products 40%
• Texture Profile 40%
• Biga 40%
• Sensory Properties 40%
• Peru 20%
• Nutritional Properties 20%
• Sweet 20%
• Flour 20%
• Completely Randomized Design 20%
• Physicochemical Characteristics 20%
• Quinoa Flour 20%
• Experimental Therapeutics 20%
• Purchase Preference 20%
• Textural Properties 20%
• Protein Profile 20%
• Cohesiveness 20%
• Textural Features 20%
• Total Carbohydrate Content 20%
• Vanilla Flavor 20%
• Colour Profile 20%
• Moisture Profile 20%
• Wheat Flour 20%
• Sourdough 20%
• Preference Ranking 20%
• Amaranth 20%
• Main Active Ingredients 20%
• Energy Profile 20%
• Red Quinoa 20%
• Total Energy 20%
• Fat Profile 20%

Food Science

• Sensory Properties 100%
• Sensory Quality 100%
• Texture Profile 100%
• Amaranth 50%
• Quinoa Flour 50%
• Sourdough 50%
• Wheat Flour 50%
• Carbohydrate Analysis 50%