The Influence of Dairy Components on the Rheological Properties of Wheat Dough and Assessment of its Suitability for 3D Printing
Wheat dough is a popular binder in many food formulations. It is also the most promising material for 3D-printed innovative food products. The article describes the effect of dairy ingredients on the rheological profile of wheat dough and its prospects for extrusion 3D printing. The test samples inv...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2024-12-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | https://fptt.ru/en/issues/23109/23132/ |
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