Development and characterization of whole-grain buckwheat biscuit formula based on extruded 3D printing technology

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2024-10-28 DOI:10.1007/s11694-024-02914-y

Zhihong Zhang, Chi Zhang, Zhiyao Fan, Zhijian Chen, Xinyuan Liu, Guan Zhang, Shuyu Wang, Yue Shen, Dongxu Wang, Wenting Li, Arif Rashid, Songtao Fan

引用次数: 0

Abstract

Effect of ingredients addition amounts on the dough printing quality were examined.

RSM analysis was used to optimize the sensory-acceptance of TB biscuits formula.

Key printing parameters were examined and optimized to print a see-though cube.

A series of models was applied to verify the reproducibility of optimal printing process.

Abstract Image

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基于挤压 3D 打印技术的全谷物荞麦饼干配方的开发和表征

研究了配料添加量对面团印刷质量的影响，使用 RSM 分析优化了 TB 饼干配方的感官接受度，研究并优化了关键印刷参数，以印刷出透明立方体，并应用一系列模型验证了最佳印刷过程的可重复性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.