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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Detalles Bibliográficos
Autores principales: Vukušić Pavičić, Tomislava, Grgić, Tomislava, Ivanov, Mia, Novotni, Dubravka, Herceg, Zoran
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7832871/
https://www.ncbi.nlm.nih.gov/pubmed/33477857
http://dx.doi.org/10.3390/foods10010193

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7832871/
https://www.ncbi.nlm.nih.gov/pubmed/33477857
http://dx.doi.org/10.3390/foods10010193

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