Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies

Varghese, Cinu; Wolodko, John; Chen, Lingyun; Doschak, Michael R.; Srivastav, Prem Prakash; Roopesh, M.S.

doi:10.3390/foods9070907

Cited by 34 publications

(18 citation statements)

References 29 publications

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“…G’ and G” increased with high levels of GBF addition in wheat flour, indicating that an addition GBF improved the dough viscoelasticity. The tan δ lower than 1 for all dough samples showed a solid-like behavior of the dough samples [ 70 ]. Tan δ presented higher values for dough samples with GBF addition, which indicated the decreased in the ratio of elastic structure.…”

Section: Discussionmentioning

confidence: 99%

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Atudorei

Codină

2021

Foods

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Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%, 15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation of GBF into wheat flour led to a decrease of the water absorption value, dough consistency, baking strength, extensibility and improved tolerance for mixing, total gas production and α-amylase activity. Tan δ increased in a frequency-dependent manner for the samples with a GBF addition, whereas the G’ and G” decreased with the increased value of the temperature. According to the microscopic structures of the dough samples, a decrease of the starch area may be clearly seen for the samples with high levels of GBF addition in wheat flour. The bread evaluation showed that the specific volume, porosity and elasticity increased, whereas the firmness, gumminess and chewiness decreased up to a level of 15% GBF addition in wheat flour. The color parameters L*, a* and b* of the bread samples indicated a darkening effect of GBF on the crumb and crust. From the sensory point of view, the bread up to a 15% GBF addition was well-appreciated by the panelists. According to the data obtained, GBF could be recommended for use as an improver, especially up to a level of 15% addition in the bread-making industry.

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Section: Discussionmentioning

confidence: 99%

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Atudorei

Codină

2021

Foods

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“…This theory is supported by the higher porosity of the milk-based samples as determined with X-ray tomography ( Table 3 ) and might be one reason why the addition of rye flour improved the baking stability of the milk-based system. A benefit of 3D printing is its ability to create low fill density and large surface area products in which water evaporation during baking is more effective than in more dense conventional products [ 45 ].…”

Section: Discussionmentioning

confidence: 99%

Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour

Lille

Kortekangas

Heiniö

et al. 2020

Foods

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This study addressed the potential of 3D printing as a processing technology for delivering personalized healthy eating solutions to consumers. Extrusion-based 3D printing was studied as a tool to produce protein- and dietary fibre-rich snack products from whole milk powder and wholegrain rye flour. Aqueous pastes were prepared from the raw materials at various ratios, grid-like samples printed from the pastes at ambient temperature and the printed samples post-processed by oven baking at 150 °C. Printing pastes were characterized by rheological measurements and the baked samples by X-ray micro tomography, texture measurements and sensory analysis. All formulations showed good printability and shape stability after printing. During baking, the milk powder-based samples expanded to a level that caused a total collapse of the printed multiple-layer samples. Shape retention during baking was greatly improved by adding rye flour to the milk formulation. Sensory evaluation revealed that the volume, glossiness, sweetness and saltiness of the baked samples increased with an increasing level of milk powder in the printing paste. A mixture of milk powder and rye flour shows great potential as a formulation for healthy snack products produced by extrusion-based 3D printing.

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“…Overall, a lower printing temperature had a prominent effect on reducing undesirable colour change while improving printing precision, even though the dough continued to be stored at ambient conditions. A lower temperature assures more defined printing and consistency of the dough, while at higher temperature, the 3D-printed cookie dough has lower strength and rigidity but also higher complex viscosity (Varghese et al, 2020). Rando and Ramaioli (2021) showed that the post-deposition material temperature is mainly affected by ambient air, build plate temperature and printing velocity.…”

Section: Influence Of Flour Type Dough Ph and Printing Temperature On Enzymatic Browning And Printing Performancementioning

confidence: 99%

Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks

Habuš

Golubić

Pavičić

et al. 2021

Food Bioprocess Technol

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3D printing is an emerging technology that offers the ability to produce tailor-made foods. This work addresses the physical properties of 3D-printed snacks enriched with wheat bran as a function of flour type (oat, barley), addition of acidity regulators (citric acid, sodium bicarbonate), printing temperature (20 °C, 30 °C, 40 °C), and bran pre-processing (high-intensity ultrasound, vacuum microwave and pulsed light). Polyphenol oxidase activity, total phenolic content, antioxidant activity of bran, the viscosity profile of the flour-bran blend, the precision of 3D printing and browning kinetics of the physical properties of the dough and of baked snacks were investigated. During 1 h required to print ten pieces, the dough became very distinctly darker. Adjusting the printing temperature to 20 °C and adding sodium bicarbonate resulted in a dough, which changed colour less, but still very distinctly. Bran pre-processing inactivated polyphenol oxidase activity by 77-92%, which stopped browning of the dough within 50 min without affecting the printing precision. The use of ultrasound, vacuum microwave and pulsed light could be extended to other food components to achieve a greater inactivation of undesirable enzymes. Preprocessing techniques resulted in minor differences in the baked snack, so their future choice depends mainly on the amount of water that can be added to the recipe.

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Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies

Cited by 34 publications

References 29 publications

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour

Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks

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