Dough technologyFlourPanettone technology Beyond Gluten: Pentosans and Polysaccharides in Panettone Flour di Alice Buda 19 February 2026 written by Alice Buda 19 February 2026 861 Why do flours with the same strengths behave so differently in panettone dough? Which flour components, often undeclared, control water content, viscosity, and dough stability? What role do non-starch polysaccharides and pentosans play in this… Oops! This content is for subscribers only Panettone Plan e Panettone VIP Plan! Log in, or choose your plan now! Username Password Remember my password Forgot Password all-purpose flourmembership-panPanettone 0 comments 0 FacebookTwitterPinterestWhatsappTelegramEmail Alice Buda Entrepreneur, leavener, web project manager, and content creator. Maybe it can interest you When pasta madre He seems healthy, but... April 16, 2026 Orange paste for panettone: how to make it and... 19 March 2026 Introduction to additives in panettone dough 19 December 2025 Final proofing of panettone dough: what you need to know 12 December 2025 How much volume does a panettone dome have? What... 5 December 2025 Coffee paste for panettone dough: recipe and use 13th November 2025 Suspensions for open crumb panettone: characteristics and uses 6th November 2025 Honeycomb panettone: why doesn't it work? Mistakes to... 23 October 2025 Large central cavity in panettone: causes and solutions 15 October 2025 Two-Tone Croissant: Technique, Recipe, and Procedure 2 October 2025
