Dey Sriloy, Maurya Chandan, Hettiarachchy Navam, Seo Han-Seok, Zhou Wenchao
Department of Food Science, University of Arkansas, 2650 Young Ave, Fayetteville, AR 72704 USA.
Department of Mechanical Engineering, University of Arkansas, Fayetteville, AR 72701 USA.
J Food Sci Technol. 2023 Feb;60(2):453-463. doi: 10.1007/s13197-022-05596-w. Epub 2022 Dec 22.
A new methodology was developed to print pizza dough with a gluten free flour blend or commercial gluten whole wheat flour using extrusion-based 3-D printing technology. Their physical properties were compared to commercially available pizza dough and crust. The optimized nozzle size, print speed, ingredient flow speed, and line thickness for the 3-D printing of pizza dough were: 0.04 cm, 800 cm/minutes, 1.8, and 0.34 cm, respectively. The printed gluten-free pizza dough required 120 min of fermentation to obtain a comparable color and textural profile ( < 0.05) to that of the gluten whole wheat flour dough fermented for 60 min. The 3-D printed gluten free, whole-wheat pizza and commercially available wheat flour dough and standard crusts demonstrated identical values of 0.14 and 0.13, respectively with brownness index (BI) values of 1.47 and 1.62, respectively. Textural profile analysis (TPA) of 3-D printed gluten free and whole wheat pizza dough, crust and the commercial standard wheat flour pizza dough and crust demonstrated significant ( < 0.05) correlations in terms of hardness, fracturability, adhesiveness, springiness, cohesiveness, chewiness, and resilience. An optimized method was developed to prepare gluten-free pizza dough and crust with similar functional properties to that of gluten whole wheat flour dough and crust.
开发了一种新方法，使用基于挤压的3D打印技术，用无麸质面粉混合物或商业含麸质全麦面粉打印披萨面团。将它们的物理特性与市售披萨面团和饼皮进行了比较。3D打印披萨面团的优化喷嘴尺寸、打印速度、成分流速和线厚度分别为：0.04厘米、800厘米/分钟、1.8和0.34厘米。打印的无麸质披萨面团需要120分钟的发酵时间，才能获得与发酵60分钟的含麸质全麦面粉面团相当的颜色和质地特征（<0.05）。3D打印的无麸质全麦披萨以及市售小麦面粉面团和标准饼皮的褐变指数（BI）值分别为1.47和1.62，亮度值分别为0.14和0.13。对3D打印的无麸质和全麦披萨面团、饼皮以及商业标准小麦面粉披萨面团和饼皮进行质地剖面分析（TPA），结果表明，在硬度、易碎性、粘附性、弹性、内聚性、咀嚼性和回弹性方面存在显著（<0.05）相关性。开发了一种优化方法，用于制备具有与含麸质全麦面粉面团和饼皮相似功能特性 的无麸质披萨面团和饼皮。
