Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies

In this study, we designed high fiber cookie recipe without using additives by means of extrusion-based 3D printing. We aimed to relate printing quality and cookie physical properties with dough rheology and dietary fiber content depending on the flour (oat, rye, rice, and carob flour) and fat type...

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Detaylı Bibliyografya
Yayımlandı:Foods
Asıl Yazarlar: Vukušić Pavičić, Tomislava, Grgić, Tomislava, Ivanov, Mia, Novotni, Dubravka, Herceg, Zoran
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI 2021
Konular:
Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC7832871/
https://ncbi.nlm.nih.gov/pubmed/33477857
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10010193
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