Wageningen University & Research, Laboratory of Food Process Engineering, Wageningen, The Netherlands.
Wageningen University & Research, Wageningen Food & Biobased Research, Wageningen, The Netherlands.
Adv Food Nutr Res. 2022;99:1-35. doi: 10.1016/bs.afnr.2021.11.002. Epub 2021 Dec 28.
Bakery products with interesting color, shape and texture have been created using 3D food printing. Current research focuses on the development of new formulations and the optimization of the printing and post-printing treatment processes, in order to obtain high-quality 3D-printed bakery products. Knowledge about food rheology is useful for the development of dough formulations with good 3D-printability. Additives such as hydrocolloids could improve the printability of dough, and novel ingredients are introduced via 3D printing to produce functional bakery products with potential health benefits. One of the main future promises of 3D printing lies in its ability to produce bakery products that are personalized in terms of sensorial properties and nutritional composition, in order to meet the preferences and dietary requirements of individual consumers. This chapter addresses the most recent developments in 3D-printed bakery foods and highlights some important research topics to further advance this field.
利用 3D 食品打印技术创造出具有有趣颜色、形状和质地的烘焙产品。目前的研究重点是开发新配方以及优化打印和打印后处理工艺，以获得高质量的 3D 打印烘焙产品。了解食品流变学对于开发具有良好 3D 可打印性的面团配方很有用。添加剂（如胶体）可以改善面团的可打印性，并且通过 3D 打印引入新型成分，以生产具有潜在健康益处的功能性烘焙产品。3D 打印的主要未来承诺之一在于其能够生产出在感官特性和营养成分方面具有个性化的烘焙产品，以满足个体消费者的偏好和饮食需求。本章介绍了 3D 打印烘焙食品的最新发展，并强调了一些重要的研究课题，以进一步推动该领域的发展。
