Effects of ingredients and pre-heating on the printing quality and dimensional stability in 3D printing of cookie dough

This work aimed to investigate the effects of composition and internal structure cookie doughs on its printability baking stability using an extrusion-based three-dimensional (3D) printer. Two types fat (butter/shortening) three flour (wheat/rice/tapioca) were used, pre-heating was included in dough preparation step. The mechanical, thermal, structural properties measured. yield stress values between 4.48 315.70 Pa. Results showed that increased both printing pressures significantly two parameters positively correlated (r = 0.985). power-law model represent structure; Af z 2303 20067 Pa*s1/z 5.35–13.27, respectively. creep-recovery analysis indicates Burgers behavior is essential for complex 3D shape deposition. FTIR illustrated vibrational samples affected by types.