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Open AccessArticle

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

Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
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Foods 2021, 10(1), 193; https://doi.org/10.3390/foods10010193
Received: 18 December 2020 / Revised: 14 January 2021 / Accepted: 16 January 2021 / Published: 19 January 2021
(This article belongs to the Special Issue New Insights into Cereals and Cereal-Based Foods)
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 (olive oil or butter). The flour choice influenced all cookie quality parameters: baking loss, color, line height and width, and dietary fiber content. Results indicated that lower baking loss and better printing quality were obtained for cookie dough containing olive oil, which had higher viscosity and consistency coefficient compared with dough containing butter. Cookies with olive oil in which part of the oat flour was replaced with rye and carob flour were printed with high accuracy (≥98%), close to the ideal 3D shape. Overall, this study demonstrates the importance of selecting fat and particularly flour, as well as the extrusion rate on the quality and repeatability of 3D-printed cookies. View Full-Text
Keywords: biscuits; extrusion rate; 3D printing precision and repeatability; dough consistency and viscosity; dietary fiber; carob flour; oat flour; olive oil biscuits; extrusion rate; 3D printing precision and repeatability; dough consistency and viscosity; dietary fiber; carob flour; oat flour; olive oil
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MDPI and ACS Style

Vukušić Pavičić, T.; Grgić, T.; Ivanov, M.; Novotni, D.; Herceg, Z. Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies. Foods 2021, 10, 193. https://doi.org/10.3390/foods10010193

AMA Style

Vukušić Pavičić T, Grgić T, Ivanov M, Novotni D, Herceg Z. Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies. Foods. 2021; 10(1):193. https://doi.org/10.3390/foods10010193

Chicago/Turabian Style

Vukušić Pavičić, Tomislava; Grgić, Tomislava; Ivanov, Mia; Novotni, Dubravka; Herceg, Zoran. 2021. "Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies" Foods 10, no. 1: 193. https://doi.org/10.3390/foods10010193

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Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

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