Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies

Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies

In this study, we designed high fiber cookie recipe without using additives by means of extrusion-based 3D printing. We aimed to relate printing quality and cookie physical properties with dough rheology and dietary fiber content depending on the flour (oat, rye, rice, and carob flour) and fat type...

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Bibliographic Details
Main Authors: Tomislava Vukušić Pavičić, Tomislava Grgić, Mia Ivanov, Dubravka Novotni, Zoran Herceg
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Foods
Subjects:
biscuits
extrusion rate
3D printing precision and repeatability
dough consistency and viscosity
dietary fiber
carob flour
Online Access:https://www.mdpi.com/2304-8158/10/1/193

Internet

https://www.mdpi.com/2304-8158/10/1/193

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