In Jiwon, Jeong Haeun, Min Sea Cheol
Department of Food Science and Technology, Seoul Women's University, 621, Hwarangro, Nowon-gu, Seoul, 01797 Republic of Korea.
Food Sci Biotechnol. 2022 May 9;31(7):807-817. doi: 10.1007/s10068-022-01092-1. eCollection 2022 Jul.
This study examined the requirements for using flour-based formulations in fused deposition modeling (FDM) of cone-shaped cookie dough. By considering the requirements of fidelity, shape retention, and extrudability, the rheological and mechanical parameters, which resulted in high printability (93.88‒96.49%) and dimensional stability (96.36‒97.15%), for formulations containing soft wheat flour, granulated sugar, water, and olive oil were determined to be: storage modulus (G') of 7165‒12,590 Pa, loss modulus (G″) of 4161‒8297 Pa, shear modulus of 6613‒12,804 Pa, yield stress (τ) of 50.22‒72.80 Pa, phase angle of 30.28‒33.52°, apparent viscosity of 181.25‒230.20 Pa·s, and hardness of 0.65-0.91 N. When olive oil and water were replaced with butter and egg, the formulations demonstrated higher values of G', G″, shear modulus, τ, and hardness; a smaller phase angle; and a wider range of apparent viscosity. These results provide quantitative information for developing cookie dough formulations suitable for 3D printing by FDM.
本研究考察了在锥形曲奇面团的熔融沉积成型（FDM）中使用面粉基配方的要求。通过考虑保真度、形状保持性和可挤出性的要求，确定了含有软质小麦粉、白砂糖、水和橄榄油的配方具有高打印性（93.88‒96.49%）和尺寸稳定性（96.36‒97.15%）时的流变学和力学参数为：储能模量（G'）7165‒12590 Pa、损耗模量（G″）4161‒8297 Pa、剪切模量6613‒12804 Pa、屈服应力（τ）50.22‒72.80 Pa、相位角30.28‒33.52°、表观粘度181.25‒230.20 Pa·s以及硬度0.65 - 0.91 N。当用黄油和鸡蛋替代橄榄油和水时，配方表现出更高的G'、G″、剪切模量、τ和硬度值；更小的相位角；以及更宽的表观粘度范围。这些结果为开发适用于FDM 3D打印的曲奇面团配方提供了定量信息。
