Factors affecting 3D printing and post-processing capacity of cookie dough

This study aimed to investigate the factors affecting the printability and post-processing capacity of cookie dough in extrusion-based 3D printing by modifying the recipe without the addition of gums or stabilizers. Cookie dough formulations with different types of fat (butter and shortening), flour (wheat, rice, and tapioca), the amount of non-fat milk (32.5 or 65 g/100 g flour), and the sugar level (37.5 or 55 g/100 g flour) were investigated for their printability and post-processing capacity. Rheological properties, microstructure, and printability of printing inks were monitored while the moisture loss and dimensional stability after baking were analyzed in printed and baked structures, respectively. Results indicated that cookie dough formulations with reduced sugar content were more printable. The best sample to build a shape that could withstand the baking process was the recipe of 37.5 g sugar, 62.5 g butter, 100 g tapioca flour, and 32.5 g milk, which yielded printed cookie samples with the ease of printing, better visual printing outcomes, and smallest structural deformation after baking.Industrial relevanceThree-dimensional (3D) food printing is an emerging technology with many potential applications in the food industry. It is important to understand the effects of key components of food materials on the printing, which can not only enable a wider range of structures just using a single nozzle, but also provide tailored nutrition and personalizati...
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research