Properties of 3D printed dough and optimization of printing parameters

Liu, Yaowen; Xue, Lin; Ahmed, Saeed; Lan, Weijie; Qin, Wen

doi:10.1016/j.ifset.2019.03.008

Cited by 104 publications

(48 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Those constituents may further bind with water molecules through hydrogen bonds, suppressing the water absorption and the gluten protein swelling. Consequently, the free extract dough displayed a lower network strength, comparable to the one with encapsulated extract (Liu, Liang, Saeed, Lan, & Qin, 2019).…”

Section: Cookie Dough Characterizationmentioning

confidence: 94%

3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization

et al. 2020

View full text Add to dashboard Cite

In the last few decades, consumers' growing attention to the close relationship between health and nutrition is emerging as a new trend, mostly regarding the incorporation of natural ingredients into food. Among those ingredients, microalgae are considered as innovative and promising compounds, rich in valuable nutrients and bioactive molecules. In the present work, 3D printed cookies were fortified with the microalga Arthrospira platensis aiming at developing a new functional food with antioxidant properties. A. platensis antioxidants were recovered using ultrasound-assisted extraction in hydroalcoholic solutions. Ethanol/water and biomass/solvent ratios were optimised through a Design of Experiments (DOE) approach, using the antioxidant activity (ORAC and ABTS) and total phenolic content (TPC) as response variables. The highest ORAC, ABTS and TPC values were observed in the extract obtained with 0% ethanol and 2.0% biomass; thus, this extract was chosen to be incorporated into a printable cookie dough. Three different incorporation approaches were followed: (1) dried biomass, (2) freeze-dried antioxidant extract and (3) antioxidant extract encapsulated into alginate microbeads to enhance the stability to heat, light, and oxygen during baking and further storage. All dough formulations presented shape fidelity with the 3D model. The cookies had a w values low enough to be microbiologically stable, and the texture remained constant after 30 days of storage. Moreover, the extract encapsulation promoted an improvement in the ORAC value and colour stability when compared to all other formulations, revealing the potential of A. platensis for the development of a functional 3D food-ink.

show abstract

Section: Cookie Dough Characterizationmentioning

confidence: 94%

3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Recently, extrusion-based 3D printing methods became commonly used in the food sector, where a mixture or melted material is continuously pushed from a nozzle by pressure and deposited on printer platform to obtain the desired 3D shape [ 1 ]. Cereals materials intended for 3D printing should be homogenous and must have adequate extrudability to allow smooth extrusion and suitable viscosity/mechanical properties and to tolerate a vertical assembly of the 3D-printed structure during printing and postprocessing (e.g., baking) [ 2 , 3 ].…”

Section: Introductionmentioning

confidence: 99%

Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies

Pavičić

Grgić

Ivanov

et al. 2021

Foods

View full text Add to dashboard Cite

In this study, we designed high fiber cookie recipe without using additives by means of extrusion-based 3D printing. We aimed to relate printing quality and cookie physical properties with dough rheology and dietary fiber content depending on the flour (oat, rye, rice, and carob flour) and fat type (olive oil or butter). The flour choice influenced all cookie quality parameters: baking loss, color, line height and width, and dietary fiber content. Results indicated that lower baking loss and better printing quality were obtained for cookie dough containing olive oil, which had higher viscosity and consistency coefficient compared with dough containing butter. Cookies with olive oil in which part of the oat flour was replaced with rye and carob flour were printed with high accuracy (≥98%), close to the ideal 3D shape. Overall, this study demonstrates the importance of selecting fat and particularly flour, as well as the extrusion rate on the quality and repeatability of 3D-printed cookies.

show abstract

“…On the other hand, 3D printing could potentially be used for the delivery of micronutrients, antioxidants and probiotics [ 8 , 9 , 10 , 11 , 12 ]. Moreover, a wide range of studies illuminate the possibilities of mimicking traditional foods, such as bread, cake or cookies, by 3D printing [ 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

“…From an engineering point of view, the study of printing parameters as well as printing methods gives important insights into the ultimate opportunities and constraints of food 3D printing. The optimization of printing parameters such as nozzle size or speed enables control of both the printing precision [ 13 , 24 ] and speed, which is a limiting factor in extrusion-based 3D food printing as reviewed by Sun et al [ 25 ].…”

Section: Introductionmentioning

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

View full text Add to dashboard Cite

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.

show abstract

Properties of 3D printed dough and optimization of printing parameters

Cited by 104 publications

References 33 publications

3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization

3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization

Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies

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

Contact Info

Product

Resources

About