Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks

Autor: Dubravka Novotni, Bojana Voučko, Tomislava Vukušić Pavičić, Petra Golubić, Duška Ćurić, Matea Habuš, Zoran Herceg, Nikolina Čukelj Mustač
Rok vydání: 2021
Předmět:
Zdroj: Food and Bioprocess Technology. 14:2365-2379
ISSN: 1935-5149
1935-5130
Popis: 3D printing is an emerging technology that offers the ability to produce tailor-made foods. This work addresses the physical properties of 3D-printed snacks enriched with wheat bran as a function of flour type (oat, barley), addition of acidity regulators (citric acid, sodium bicarbonate), printing temperature (20°C, 30°C, 40°C), and bran pre-processing (high-intensity ultrasound, vacuum microwave and pulsed light). Polyphenol oxidase activity, total phenolic content, and antioxidant activity of bran, the viscosity profile of the flour-bran blend, the precision of 3D printing, and browning kinetics of the physical properties of the dough and of baked snacks were investigated. During 1 h required to print ten pieces, the dough became very distinctly darker. Adjusting the printing temperature to 20°C and adding sodium bicarbonate resulted in a dough which changed colour less, but still very distinctly. Bran pre-processing inactivated polyphenol oxidase activity by 77 - 92%, which stopped browning of the dough within 50 min without affecting the printing precision. The use of ultrasound, vacuum microwave and pulsed light could be extended to other food components to achieve a greater inactivation of undesirable enzymes. Pre-processing techniques resulted in minor differences in the baked snack, so their future choice depends mainly on the amount of water that can be added to the recipe.
Databáze: OpenAIRE
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