Influence of internal printing pattern and infill on morphological and dimensional properties of gluten-free bread manufactured by 3D printing
The design and control of the internal structure in food 3D printing is a critical factor that determines the final properties and quality of food products. This study investigated the influence of internal structure design parameters in gluten-free bread made by 3D printing, specifically evaluating...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
|
| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833525001741 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849318373704335360 |
|---|---|
| author | Carmen Molina-Montero Adrian Matas Marta Igual Javier Martínez-Monzó Purificación García-Segovia |
| author_facet | Carmen Molina-Montero Adrian Matas Marta Igual Javier Martínez-Monzó Purificación García-Segovia |
| author_sort | Carmen Molina-Montero |
| collection | DOAJ |
| description | The design and control of the internal structure in food 3D printing is a critical factor that determines the final properties and quality of food products. This study investigated the influence of internal structure design parameters in gluten-free bread made by 3D printing, specifically evaluating two patterns (rectilinear and concentric) and four infill percentages (30 %, 40 %, 50 %, and 60 %). The rheological properties of the dough, dimensional changes during printing and baking, colorimetric characteristics, and crumb structure were analyzed. The results showed that the dough presented a predominantly elastic behavior suitable for 3D printing. The rectilinear pattern exhibited higher dimensional stability during printing, while the concentric pattern showed higher moisture losses and, consequently lower dimensional deformations during baking., Analysis of the crumb structure revealed that the concentric pattern produced higher total porosity than the rectilinear pattern, with a more irregular pore distribution. Color differences were more pronounced in samples with 60 % infill, particularly in the rectilinear pattern. The results suggest that the selection of the pattern and percentage of infill should be based on the specific requirements of the final product. |
| format | Article |
| id | doaj-art-42da89a2498f47c7bdfba6cd8487045a |
| institution | Kabale University |
| issn | 2666-8335 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj-art-42da89a2498f47c7bdfba6cd8487045a2025-08-20T03:50:50ZengElsevierFuture Foods2666-83352025-12-011210071510.1016/j.fufo.2025.100715Influence of internal printing pattern and infill on morphological and dimensional properties of gluten-free bread manufactured by 3D printingCarmen Molina-Montero0Adrian Matas1Marta Igual2Javier Martínez-Monzó3Purificación García-Segovia4i-Food Group, IIA-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Españai-Food Group, IIA-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Españai-Food Group, IIA-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Españai-Food Group, IIA-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, EspañaCorresponding author.; i-Food Group, IIA-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, EspañaThe design and control of the internal structure in food 3D printing is a critical factor that determines the final properties and quality of food products. This study investigated the influence of internal structure design parameters in gluten-free bread made by 3D printing, specifically evaluating two patterns (rectilinear and concentric) and four infill percentages (30 %, 40 %, 50 %, and 60 %). The rheological properties of the dough, dimensional changes during printing and baking, colorimetric characteristics, and crumb structure were analyzed. The results showed that the dough presented a predominantly elastic behavior suitable for 3D printing. The rectilinear pattern exhibited higher dimensional stability during printing, while the concentric pattern showed higher moisture losses and, consequently lower dimensional deformations during baking., Analysis of the crumb structure revealed that the concentric pattern produced higher total porosity than the rectilinear pattern, with a more irregular pore distribution. Color differences were more pronounced in samples with 60 % infill, particularly in the rectilinear pattern. The results suggest that the selection of the pattern and percentage of infill should be based on the specific requirements of the final product.http://www.sciencedirect.com/science/article/pii/S2666833525001741Gluten-free breadPatternInfill percentageCrumb structure |
| spellingShingle | Carmen Molina-Montero Adrian Matas Marta Igual Javier Martínez-Monzó Purificación García-Segovia Influence of internal printing pattern and infill on morphological and dimensional properties of gluten-free bread manufactured by 3D printing Future Foods Gluten-free bread Pattern Infill percentage Crumb structure |
| title | Influence of internal printing pattern and infill on morphological and dimensional properties of gluten-free bread manufactured by 3D printing |
| title_full | Influence of internal printing pattern and infill on morphological and dimensional properties of gluten-free bread manufactured by 3D printing |
| title_fullStr | Influence of internal printing pattern and infill on morphological and dimensional properties of gluten-free bread manufactured by 3D printing |
| title_full_unstemmed | Influence of internal printing pattern and infill on morphological and dimensional properties of gluten-free bread manufactured by 3D printing |
| title_short | Influence of internal printing pattern and infill on morphological and dimensional properties of gluten-free bread manufactured by 3D printing |
| title_sort | influence of internal printing pattern and infill on morphological and dimensional properties of gluten free bread manufactured by 3d printing |
| topic | Gluten-free bread Pattern Infill percentage Crumb structure |
| url | http://www.sciencedirect.com/science/article/pii/S2666833525001741 |
| work_keys_str_mv | AT carmenmolinamontero influenceofinternalprintingpatternandinfillonmorphologicalanddimensionalpropertiesofglutenfreebreadmanufacturedby3dprinting AT adrianmatas influenceofinternalprintingpatternandinfillonmorphologicalanddimensionalpropertiesofglutenfreebreadmanufacturedby3dprinting AT martaigual influenceofinternalprintingpatternandinfillonmorphologicalanddimensionalpropertiesofglutenfreebreadmanufacturedby3dprinting AT javiermartinezmonzo influenceofinternalprintingpatternandinfillonmorphologicalanddimensionalpropertiesofglutenfreebreadmanufacturedby3dprinting AT purificaciongarciasegovia influenceofinternalprintingpatternandinfillonmorphologicalanddimensionalpropertiesofglutenfreebreadmanufacturedby3dprinting |