This paper provides a solution to the problem of the deformation of 3D printed cookie products during post-processing such as baking. The influence of the incorporation of hydrocolloids on the dimensional stability of the cookie dough during temperature variations was investigated. Methylcellulose and xanthan gum were blended in mass fractions of 0.5, 1, 2, and 3 g/100 g dough basis. In dynamic viscoelasticity experiments, during the temperature sweep, the cookie doughs with methylcellulose showed losses in storage modulus (G′) and loss modulus (G″) that were comparable to those of the control samples. Although the incorporated xanthan gum exhibited high structural retention owing to its high shear modulus, its low extrudability resulted in a high extrusion hardness and poor 3D printing performance. In the post-processing, sufficient dimensional stability was observed even with a xanthan gum incorporation of 0.5 g/100 g. Moreover, the heat-resistant 3D printable cookie samples with 0.5 g/100 g xanthan gum exhibited a texture profile having a hardness and fracturability similar to those of the control cookies.

本文为3D打印的曲奇产品在烘烤等后处理过程中变形的问题提供了解决方案。研究了温度变化过程中水胶体的掺入对饼干面团尺寸稳定性的影响。以0.5、1、2和3 g / 100 g面团的质量分数混合甲基纤维素和黄原胶。在动态粘弹性实验中，在温度扫描期间，具有甲基纤维素的饼干面团的储能模量（G'）和损耗模量（G''）的损失与对照样品的损失相当。尽管掺入的黄原胶由于其高剪切模量而显示出高的结构保持性，但是其低挤出性导致高挤出硬度和差的3D打印性能。在后处理中 即使掺入了0.5g / 100g的黄原胶，也观察到足够的尺寸稳定性。此外，具有0.5 g / 100 g黄原胶的耐热3D可打印曲奇样品表现出的质地轮廓具有与对照曲奇相似的硬度和可断裂性。