ArticleFoods (Basel, Switzerland)2021
Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The trial behind it
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Who cites it
8 citing papers in PubMed.
- Extrusion-Based 3D Food Printing of Gluten-Free Quinoa Biscuits: Formulation and Printing Parameter Optimization.Journal of food science · 2026Article
- Impact of poly-γ-glutamic acid addition and pH changes on the 3D-food printability of cookie dough.Food science and biotechnology · 2025Article
- 3D Printing of New Foods Using Cellulose-Based Gels Obtained fromGels (Basel, Switzerland) · 2024Article
- Tulane Virus Persistence and Microbial Stability in 3D Food Ink under Various Storage Conditions: A Pre- and Post-Printing Analysis.Food and environmental virology · 2024Article
- Nordic Crops as Alternatives to Soy-An Overview of Nutritional, Sensory, and Functional Properties.Foods (Basel, Switzerland) · 2023Review
- Bioprocessing of Wheat and Amaranth Bran for the Reduction of Fructan Levels and Application in 3D-Printed Snacks.Foods (Basel, Switzerland) · 2022Article
- Effects of Shortening Replacement with Extra Virgin Olive Oil on the Physical-Chemical-Sensory Properties of Italian Cantuccini Biscuits.Foods (Basel, Switzerland) · 2022Article
- Characterization of the Interactions between Cereal Flour and "Nata Puree" in Batter.Journal of applied glycoscience · 2022Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
In this study, we designed high fiber cookie recipe without using additives by means of extrusion-based 3D printing. We aimed to relate printing quality and cookie physical properties with dough rheology and dietary fiber content depending on the flour (oat, rye, rice, and carob flour) and fat type (olive oil or butter). The flour choice influenced all cookie quality parameters: baking loss, color, line height and width, and dietary fiber content. Results indicated that lower baking loss and better printing quality were obtained for cookie dough containing olive oil, which had higher viscosity and consistency coefficient compared with dough containing butter. Cookies with olive oil in which part of the oat flour was replaced with rye and carob flour were printed with high accuracy (≥98%), close to the ideal 3D shape. Overall, this study demonstrates the importance of selecting fat and particularly flour, as well as the extrusion rate on the quality and repeatability of 3D-printed cookies.
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Registered trials
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