Gel formation characteristics and physical properties of baking dough changes with different composition of water, sucrose, butter, flour and egg contents. This study aims to explore how these changes affect 3D printing of the dough through laser scanning confocal microscopy (LSCM), low-field nuclear magnetic resonance (NMR), torque rheometer and texture analyser. Results show a pseudoplastic gel with suitable level of physical properties such as relatively higher extrudability, gel strength, elasticity and relatively lower ductibility was required to obtain better shape of the extruded samples. In conclusion, the best shape of 3D printing baking dough which was retained with proper gel formation characteristics and physical properties was obtained with a recipe containing water (29 g), sucrose (6.6 g), butter (6.0 g), flour (48 g) and egg (10.4 g) per 100 g of formulation.

Industrial relevance

The formulation of baking dough affected the modeling quality of printed samples. Thus, the optimized formulation of modified baking dough will contribute to the success in practical production.

中文翻译：

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受不同成分影响的3D打印烘焙面团的物理性质

烘烤面团的凝胶形成特性和物理性质会随水，蔗糖，黄油，面粉和鸡蛋含量的不同组成而变化。这项研究旨在通过激光扫描共聚焦显微镜（LSCM），低场核磁共振（NMR），扭矩流变仪和质构分析仪探索这些变化如何影响面团的3D打印。结果表明，为获得更好的成型样品形状，需要具有适当水平的物理性能（例如相对较高的可挤出性，凝胶强度，弹性和相对较低的延展性）的假塑性凝胶。总之，使用含有水（29克），蔗糖（6.6克），黄油（6.0克），面粉（48克）的配方可获得保留了适当的凝胶形成特性和物理性能的最佳3D打印烘焙面团形状。 ）和鸡蛋（10。

行业相关性

烘烤面团的配方影响了印刷样品的造型质量。因此，改性烘烤面团的优化配方将有助于实际生产中的成功。