Desenvolvimento de fermento natural seco para produção de panetone

Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533

“…Sensorial terms used in the CATA test were suggested by a small group of experienced professionals who worked with sensory analysis of panetones and were selected based on previous research (Bianchini, 2004) and preliminary studies (Ares & Jaeger, 2013Jaeger et al, 2015). The use of a trained panel for the choice of sensory terms in some cases may be interpreted as a disadvantage because of the high cost and delay in having the results.…”