This study aimed to investigate the factors affecting the printability and post-processing capacity of cookie dough in extrusion-based three-dimensional (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 shortening, 100 g tapioca flour, and 32.5 g milk, which yielded printed cookie samples with the ease of printing, better visual printing outcomes, and no structural deformation after baking.

Industrial relevance

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 enable a wider range of structures just using a single nozzle, and provide tailored nutrition and personalization in extrusion-based 3D printing. Understanding the effects of food processing on 3D printed food items is critical to broadening its applications. This study selected cookie dough as a model system to investigate the 3D food printing since it is mainly composed of fat, sugar, flour, and milk that are the most common ingredients in many food products. Establishing knowledge of the interactions between different food components and contribution of each individual ingredient may help develop a guideline for extrusion-based 3D food printing. In addition, the results acquired from this study can fill knowledge gaps regarding the role of cookie dough component in 3D printing and their effects on post-processing of 3D printed foods.

中文翻译：

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影响曲奇面团3D打印和后处理能力的因素

这项研究旨在通过修改配方而不添加口香糖或稳定剂来研究影响曲奇面团在基于挤压的三维（3D）打印中的可印刷性和后处理能力的因素。曲奇面团配方，具有不同类型的脂肪（黄油和起酥油），面粉（小麦，大米和木薯粉），脱脂牛奶的量（32.5或65 g / 100 g面粉）和糖水平（37.5或55）研究了每100克面粉的可印刷性和后处理能力。监测印刷油墨的流变性质，微观结构和可印刷性，同时分别分析印刷结构和烘烤结构中的水分损失和烘烤后的尺寸稳定性。结果表明，糖含量降低的曲奇面团配方更易于印刷。

行业相关性

3D食品打印是一种新兴技术，在食品工业中具有许多潜在应用。重要的是要了解食品材料的关键成分对印刷的影响，这种影响仅使用一个喷嘴就可以实现更广泛的结构，并在基于挤出的3D打印中提供定制的营养和个性化设置。了解食品加工对3D打印食品的影响对于扩大其应用至关重要。这项研究选择饼干面团作为研究3D食品打印的模型系统，因为它主要由脂肪，糖，面粉和牛奶组成，而脂肪，糖，面粉和牛奶是许多食品中最常见的成分。建立不同食品成分之间的相互作用以及每种成分的贡献的知识可能有助于为基于挤出的3D食品打印制定指南。