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Material requirements for printing cookie dough using a fused deposition modeling 3D printer
Jiwon In1, Haeun Jeong1, Sea Cheol Min1
1Department of Food Science and Technology, Seoul Women's University, 621, Hwarangro, Nowon-gu, Seoul, 01797 Republic of Korea.
Food Science and Biotechnology
|June 20, 2022
Summary
Researchers identified key rheological and mechanical properties for 3D printing cookie dough using fused deposition modeling (FDM). Optimal formulations achieved high printability and dimensional stability, paving the way for custom baked goods.
Area of Science:
- Food Science and Technology
- Materials Science
- Mechanical Engineering
Background:
- 3D printing offers novel customization in food production.
- Developing suitable food formulations for 3D printing, particularly for baked goods like cookies, presents significant challenges in achieving desired shapes and textures.
- Fused Deposition Modeling (FDM) requires materials with specific rheological and mechanical properties for successful extrusion and object formation.
Purpose of the Study:
- To determine the critical rheological and mechanical parameters for flour-based cookie dough formulations suitable for FDM 3D printing.
- To evaluate the printability and dimensional stability of cookie doughs with varying ingredient compositions.
- To provide quantitative data for the development of 3D printable cookie doughs.
Main Methods:
- Investigated flour-based formulations for FDM 3D printing of cone-shaped cookie dough.
- Characterized rheological properties including storage modulus (G'), loss modulus (G″), shear modulus, yield stress (τ₀), phase angle, and apparent viscosity.
- Assessed mechanical properties such as hardness and evaluated printability and dimensional stability percentages.
Main Results:
- Formulations with soft wheat flour, sugar, water, and olive oil achieved high printability (93.88‒96.49%) and dimensional stability (96.36‒97.15%).
- Optimal parameters included G' (7165‒12,590 Pa), G″ (4161‒8297 Pa), yield stress (50.22‒72.80 Pa), phase angle (30.28‒33.52°), apparent viscosity (181.25‒230.20 Pa·s), and hardness (0.65-0.91 N).
- Replacing olive oil and water with butter and egg resulted in increased G', G″, shear modulus, yield stress, hardness, and a smaller phase angle, indicating significant changes in dough properties.
Conclusions:
- Specific rheological and mechanical properties are crucial for successful FDM 3D printing of cookie dough.
- The study provides quantitative insights into ingredient effects on dough printability and stability.
- These findings enable the targeted development of advanced cookie dough formulations for 3D food printing applications.
