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小麦粉的物理化学特性,结构特性和凝3D打印特性

Songye Shi¹, Jiping Wen¹, Hao Geng¹

¹College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

International journal of biological macromolecules

|February 3, 2024

概括

来自中等质面粉 (ZS) 的小麦粉提供了优越的3D打印质量,因为它具有最佳的粘度和弹性. 这一发现支持在食品3D打印应用中使用特定的小麦粉.

科学领域:

食品科学食品科学食品科学
材料科学材料科学材料科学
生物技术是生物技术.

背景情况:

3D打印食品提供了新的定制和纹理可能性.
小麦粉是一种常见的食品成分,有可能用于3D打印应用.
了解粉的特性对于成功的3D食品打印至关重要.

研究的目的:

调查小麦粉物理化学特性与3D打印性能之间的关系.
确定最佳的小麦粉类型,用于高质量的3D食品打印.
为3D打印食品中应用小麦粉提供理论基础.

主要方法:

从三种不同质含量的小麦面粉中提取小麦粉.
评估粉的物理化学特性 (粘度,弹性,微观结构).
评估3D打印准确度,线条定义和尺寸保真度.

主要成果:

来自中等质 (ZS) 和高质 (MS) 面粉的小麦粉显示出比低质 (JS) 面粉粉更好的印刷精度和质量.
ZS 具有中等粘度和高弹性,导致出色的挤出性能和印刷质量.
来自ZS的3D打印样本的尺寸最接近CAD模型,并显示出正规的微观结构.

结论:

来自中等质面粉 (ZS) 的小麦粉最适合用于3D食品打印.
物理化学性质,特别是粘度和弹性,显著影响3D打印结果.
这项研究为优化小麦粉在3D食品打印行业的利用提供了宝贵的见解.

关键词:

通过3D打印打印3D打印.物理化学特性物理化学特性结构特征结构特征结构特征小麦粉是一种小麦粉.

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