Effect of internal structure design on the quality of 3D printed whole wheat cookies

SHI Zhenxing; CHAI Haohao; WU Huajun; ZHU Yingying; YAO Yang

doi:10.12187/2024.06.002

Abstract：Using whole wheat flour as the main raw material,three kinds of 3D printed whole wheat cookies with different internal structures (4-hole,9-hole and 16-hole) were designed with 3D printing technology,and the effects of internal structural design on the printing characteristics of materials,sensory quality,texture characteristics and digestive characteristics of products were investigated. The results showed that 4-hole structure whole wheat cookie batter provided the best printing fluency. The 16-hole structure 3D printing of whole wheat cookie dough exhibited the highest internal and apparent structure printing accuracy and the highest apparent structure stability after baking. The comprehensive sensory scores of 9-hole structure 3D printed whole wheat cookie ((90.00±1.25) points) were significantly higher than those of 4-hole structure 3D printed whole wheat cookie (73.00±2.63) points and 16-hole structure 3D printed whole wheat cookie (72.00±1.70) points (P<0.05). The hardness ((1355.90±197.74) g) and brittleness ((1152.50±49.67) g) of 16-hole structure 3D printed whole wheat cookies were lower (P<0.05),and the in vitro digestibility of starch (57.61％) and pasting degree ((35.11±1.83)％) were the lowest. In conclusion,the internal structure design with 16-hole was advantageous for producing 3D printed whole-wheat cookies with higher printing accuracy,better stability,superior sensory quality,lower digestibility and suitable for diabetic patients.