Investigation of Rheological and Flow Properties of Buckwheat Dough with and Without Xanthan and Guar Gums for Optimized 3D Food Printing Across Temperature Variations

Investigation of Rheological and Flow Properties of Buckwheat Dough with and Without Xanthan and Guar Gums for Optimized 3D Food Printing Across Temperature Variations

Buckwheat (<i>Fagopyrum esculentum</i>) is a gluten-free crop valued for its protein, fiber, and essential minerals. This study investigates the rheological properties of buckwheat (BW) dough, both with and without the addition of gums (no gum, guar (GG), xanthan (XG)), at varying barrel...

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Bibliographic Details
Main Authors: Sholpan Baimaganbetova, Sagyn Omirbekov, Yanwei Wang, Mei-Yen Chan, Didier Talamona
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
sustainable plant protein sources
buckwheat
customizable food design
rheological properties
bioprinting for food
personalized food fabrication
Online Access:https://www.mdpi.com/2304-8158/13/24/4054
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