Influence of internal printing pattern and infill on morphological and dimensional properties of gluten-free bread manufactured by 3D printing

Abstract

The design and control of the internal structure in food 3D printing is a critical factor that determines the final properties and quality of food products. This study investigated the influence of internal structure design parameters in gluten-free bread made by 3D printing, specifically evaluating two patterns (rectilinear and concentric) and four infill percentages (30 %, 40 %, 50 %, and 60 %). The rheological properties of the dough, dimensional changes during printing and baking, colorimetric characteristics, and crumb structure were analyzed. The results showed that the dough presented a predominantly elastic behavior suitable for 3D printing. The rectilinear pattern exhibited higher dimensional stability during printing, while the concentric pattern showed higher moisture losses and, consequently lower dimensional deformations during baking., Analysis of the crumb structure revealed that the concentric pattern produced higher total porosity than the rectilinear pattern, with a more irregular pore distribution. Color differences were more pronounced in samples with 60 % infill, particularly in the rectilinear pattern. The results suggest that the selection of the pattern and percentage of infill should be based on the specific requirements of the final product.