| Popis: |
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(0)) 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(0), 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. |
