The nutrients and the color profile of orange-fleshed sweet potato flour (SPF) can contribute positively with the long fermentation products. This study aimed to evaluate the effect of the substitution wheat flour (WF) by SPF in the sponge and dough phases on the quality (moisture and color) and flavor profile of sourdough panettone. Panettone was obtained using spontaneous sourdough and long fermentation time (23 h). Four formulations were made, as follows: AP1 (control), AP2 (10 g/100 g SPF in dough phase or last fermentation), BP3 (10 g/100 g of SPF in sponge phase or intermediary fermentation), and BP4 (10 g/100 g SPF in each phase, sponge and dough phase). The formulation BP4 had a more moist crumb, a high yellow color intensity, and a smaller specific volume (3.26 cm³/g) when compared to the control (3.76 cm³/g). Regarding the volatile compounds, three compounds were identified in the panettones made with SPF: 2-octenal-2-butyl, dimethyl-decane, and 2-chlorooctane, which were not found in control. These results can contribute to further studies about the use of SPF as a precursor of new flavor compounds in long fermentation times bakery products, thus reducing or eliminating the use of aromatic additives and food colorings.

橙皮红薯粉（SPF）的营养成分和颜色特征可以对长期发酵的产品产生积极的影响。这项研究旨在评估SPF在海绵相和生面团相中替代小麦粉（WF）对酸味潘妮托妮的品质（水分和颜色）和风味特征的影响。使用自发的面团和较长的发酵时间（23小时）即可获得潘妮托妮。制备了四种配方，如下：AP1（对照），AP2（面团相或最后发酵中的10 g / 100 g SPF），BP3（海绵相或中间发酵中的10 g / 100 g SPF）和BP4（10每相，海绵和面团相中每克含100 g SPF）。配方BP4的面包屑更湿润，黄色强度较高，比容较小（3.26 cm ³/ g）与对照（3.76 cm ³ / g）进行比较。关于挥发性化合物，在用SPF制成的潘妮塔妮中鉴定出三种化合物：2-辛烯-2-丁基，二甲基癸烷和2-氯辛烷，它们在对照中均未发现。这些结果可有助于进一步研究将SPF用作长时间发酵的烘焙产品中新风味化合物的前体，从而减少或消除使用芳香族添加剂和食用色素的情况。