Uporaba različnih vrst moke in barvil pri 3D tisku izdelkov iz testa

Medved, Gašper (author), Poklar Ulrih, Nataša (mentor)

3D tisk živil ponuja rešitev za povpraševanje trga po personaliziranih živilih. Ekstruzijski 3D tisk je najbolj uporabna in raziskana tehnologija 3D tiska, s svojimi ugodnimi reološkimi lastnostmi pa testo za piškote kaže velik potencial za oblikovanje. Pripravili smo recepturo na podlagi podatkov v literaturi na temo 3D tiska piškotnega testa. S spreminjanjem sestave v recepturi smo hoteli pridobiti testo, ki bi imelo čim boljše lastnosti za tiskanje. V recepturah smo uporabili različne vrste mok v različnih deležih z namenom, da bi ugotovili kako različne vrste moke in njihove komponente vplivajo na sposobnost tiskanja piškotov, ohranitev oblike med pečenjem in teksturne lastnosti pečenih izdelkov. Vrsta moke vpliva na sposobnost tiskanja testa, predvsem zaradi vsebnosti beljakovin, poleg tega pa moka bolj, kot na sposobnost tiskanja, vpliva na sposobnost ekstruzije. Vsi vzorci razen enega so bili natisnjeni v obliko primerljivo 3D modelu. Med vzorci je bila največja razlika v ohranitvi oblike piškotov med pečenjem. Najboljše rezultate smo dobili pri uporabi ajdove in pšenične moke. Na ohranitev oblike piškotov med pečenjem najbolj vpliva razmerje med moko in ostalimi sestavinami. Z naraščajočim deležem moke se je zmanjšala deformacija med pečenjem. Največjo trdoto so imeli vzorci iz pšenične moke. Receptura iz 70,4 g masla, 28,2 g saharoze, 16,9 g beljakov in 84,5 g moke se je izkazala optimalna za vse vrste moke, razen pri koruzni, kjer je bila optimalna količina moke 74,5 g.

• Language: Slovenian
• Keywords: piškoti, 3D tisk, ekstruzijski 3D tisk, sposobnost tiskanja, tekstura, ohranitev oblike, testo, moka
• Work type: Bachelor thesis/paper
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Place of publishing: Ljubljana
• Publisher: [G. Medved]
• Year: 2021
• PID: 20.500.12556/RUL-130533
• UDC: 664.682:681.625.9
• COBISS.SI-ID: 76585987
• Publication date in RUL: 16.09.2021

Secondary language

• Language: English
• Title: Application of different flour types in 3D printing of dough products

Abstract

3D food printing offers a solution to market demand for personalized foods. Extrusion 3D printing is the most useful and well researched 3D printing technology, and with its favourable rheological properties, cookie dough shows a great potential for shape formation. We designed the recipe based on data in the literature on the topic of 3D printing of cookie dough. By designing the recipe, we wanted to obtain a dough with good printability. In the recipes, we used different types of flour in different proportions to determine how different types of flour and their components affect the printability of the dough, shape retention during baking, and the textural properties of baked products. The type of flour affects the printability of the dough, mostly on account of protein, but more than printability, flour affects the extrudability. All but one of the samples were printed in a shape comparable to the 3D model. The biggest difference between the samples was in shape retention during baking. In this aspect, buckwheat and wheat flour performed best. The ratio of flour to other ingredients has had the greatest effect on shape retention during baking. With the increasing proportion of flour, there was less deformation during baking. Samples from wheat flour had the highest hardness. The recipe of 70.4 g of butter, 28.2 g of sucrose, 16.9 g of protein and 84.5 g of flour proved to be optimal for all types of flour, except for corn, where the optimal amount of flour was 74.5 g.

• Keywords: biscuits, 3D printing, extrusion 3D printing, printability, texture, dimensional stability, postprocessing stability, dough, flour