1. Influence of thermal and non-thermal pre-treatment of dough on the quality of 3D printed gluten free cereal snacks
- Author
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Voučko, B., Čukelj Mustač, N., Radoš, K., Vukušić Pavičić, T., Stulić, V., Dujmić, F., Ćurić, D., Novotni, D. and Komes, Draženka
- Subjects
ultrasound, cereal snack, printing precision, baking loss - Abstract
Due to its specific rheological properties, successful three-dimensional (3D) printing of gluten-free dough is particularly challenging. One way to improve the viscosity and thus the physicochemical properties of the printed gluten-free product is to thermally and non-thermally pre-treat the dough. Therefore, the aim of this research was to investigate how cooking and high-intensity ultrasound as pre-treatment processes, as well as temperature during printing, affect the quality of 3D-printed gluten-free doughs and snacks. Pre-treatment cooking was conducted for 10 min under vacuum, without or with the use of a 34 kHz high-intensity ultrasound, at 380 W and three different temperatures (30, 55, 80 °C). Additionally, the influence of four different temperatures (26, 30, 55, 80 °C) of the printer (atmospheric cooking) was investigated. Dough was printed on a Foodbot D2 Multi Ingredient Dual Head Food 3D Printer, and afterwards baked for 18 min, at 160 °C upper heater, and 140 °C lower heater temperature. Shape dimensions (height, width and thickness) of the 3D-printed dough and snacks (after cooling) were compared with the computer designed model, while the printing precision, baking loss, and deformations were calculated. The results showed that both the pre-treatment conditions and the printing temperature affect the quality of dough and snack products. Printing of dough pre-treated at 80 °C in both water and ultrasonic bath, as well as at a printing temperature of 80 °C, was not possible due to a strong change in the viscosity of the dough. Snack products printed at printing temperature of 26 °C were visually inferior to the ones printed at 30 and 55 °C and had a 5% lesser baking loss. Pre-treatment in a high-intensity ultrasonic bath helped to maintain the shape (height and width) of the printed dough piece. The shape of the dough pre-treated at 55°C in a high-intensity ultrasonic bath showed a printing precision of 96 % and the lowest baking loss (45%) of the snack product. Further research of the investigated parameters is required in order to determine the optimal temperature and time of high-intensity ultrasound treatment.
- Published
- 2022