Sugar in panettone dough: how it affects leavening...

Alice Buda · 2025-04-10T09:42:56Z

What role does sugar play in panettone dough? How many and what types of sugar are there, and when should you choose one over the other? And why? What happens to the structure of panettone if you add the wrong amount or the wrong timing of sugar? What are the consequences for gluten development, leavening, and acidity? How does sugar affect shelf life, internal moisture, and mold growth? How can you improve perceived sweetness without increasing the total sugar content? What strategies are there to prevent crystallization and premature drying? Types of sugar and their behaviors. Not…

Notifications

Delete all

You don't have permission to view the content

Forum on sourdough starter and doughs