Physical properties of 3D printed baking dough as affected by different compositions

Gel formation characteristics and physical properties of baking dough changes with different composition of water, sucrose, butter, flour and egg contents. This study aims to explore how these changes affect 3D printing of the dough through laser scanning confocal microscopy (LSCM), low-field nuclear magnetic resonance (NMR), torque rheometer and texture analyser. Results show a pseudoplastic gel with suitable level of physical properties such as relatively higher extrudability, gel strength, elasticity and relatively lower ductibility was required to obtain better shape of the extruded samples. In conclusion, the best shape of 3D printing baking dough which was retained with proper gel formation characteristics and physical properties was obtained with a recipe containing water (29 g), sucrose (6.6 g), butter (6.0 g), flour (48 g) and egg (10.4 g) per 100 g of formulation. Industrial relevance: The formulation of baking dough affected the modeling quality of printed samples. Thus, the optimized formulation of modified baking dough will contribute to the success in practical production.