In this study, wheat flour (WF) and glutinous rice flour (GRF) were mixed in different mass proportions to explore the effect of different proportions of WF/GRF on the structure of glutinous rice cake dough and its applicability in 3D food printers.Results showed that adding GRF reduced the stability and continuity of gluten in glutinous rice cake dough, increased hardness, decreased adhesion, increased gelatinization temperature, and made the structure looser.The mixing mass ratios of 50∶0, 42∶8, and 38∶12 showed good 3D printing adaptability.When the mixing mass ratio was 42∶8, the optimal compression pressure and internal filling rate for 3D-printed glutinous rice cake were 400 kPa and 60%, respectively.At this time, the internal texture of the produced glutinous rice cake was clear, with small deformation and high resolution.Compared with commercially available glutinous rice cakes, there was not much difference in smell, tissue structure, and taste, and the appearance was more attractive.This study lays the theoretical foundation for the development of personalized 3D-printed food based on WF/GRF.It has profound significance for the widespread application of 3D printing technology in the food industry.
CHEN Rongrong
,
WANG Mengyuan
,
DENG Yubing
,
LIU Jinxuan
,
LIU Yaowen
. 3D printing of glutinous rice cake and parameter optimization[J]. Food and Fermentation Industries, 2024
, 50(8)
: 62
-67
.
DOI: 10.13995/j.cnki.11-1802/ts.038062
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