Material requirements for printing cookie dough using a fused deposition modeling 3D printer.
Food Sci Biotechnol
; 31(7): 807-817, 2022 Jul.
Article
em En
| MEDLINE
| ID: mdl-35720457
ABSTRACT
This study examined the requirements for using flour-based formulations in fused deposition modeling (FDM) of cone-shaped cookie dough. By considering the requirements of fidelity, shape retention, and extrudability, the rheological and mechanical parameters, which resulted in high printability (93.88â96.49%) and dimensional stability (96.36â97.15%), for formulations containing soft wheat flour, granulated sugar, water, and olive oil were determined to be storage modulus (G') of 7165â12,590 Pa, loss modulus (Gâ³) of 4161â8297 Pa, shear modulus of 6613â12,804 Pa, yield stress (τ0) of 50.22â72.80 Pa, phase angle of 30.28â33.52°, apparent viscosity of 181.25â230.20 Pa·s, and hardness of 0.65-0.91 N. When olive oil and water were replaced with butter and egg, the formulations demonstrated higher values of G', Gâ³, shear modulus, τ0, and hardness; a smaller phase angle; and a wider range of apparent viscosity. These results provide quantitative information for developing cookie dough formulations suitable for 3D printing by FDM.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Idioma:
En
Revista:
Food Sci Biotechnol
Ano de publicação:
2022
Tipo de documento:
Article