Scheda tecnica “Diversificazione dei prodotti: analisi sensoriale mediante panel test”

In the Resilient Cereals 2.0 project, a consumer panel tested baked and pasticcerie products made from flours milled from Composite Cross Population (CCP) cereals grown in four climatic zones—hills, plain, coast, and mountains. Conducted in July 2021 at Floridria farm, the sensory evaluation involved 50 participants assessing products prepared with identical recipes, varying only in starter culture and CO2 levels. Led by master patisserie chef Gabriele Cini and the research and training station, the test focused on reviving traditional recipes adapted for ancient and evolved grain varieties. CCP flours, characterized by moderate gluten strength and complex genetics, require specialized handling to unlock their potential. Results highlight consumer preferences and identify market-appealing product innovations, demonstrating successful collaboration between millers, chefs, and researchers.