Investigation of Rheological and Flow Properties of Buckwheat Dough with and Without Xanthan and Guar Gums for Optimized 3D Food Printing Across Temperature Variations
Sholpan Baimaganbetova, Sagyn Omirbekov, Yanwei Wang, Mei-Yen Chan, Didier Talamona · 2024
Read Investigation of Rheological and Flow Properties of Buckwheat Dough with and Without Xanthan and Guar Gums for Optimized 3D Food Printing Across Temperature Variations by Sholpan Baimaganbetova, Sagyn Omirbekov, Yanwei Wang, Mei-Yen Chan, Didier Talamona (2024) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-11727620.txt.
Description
Sholpan Baimaganbetova and co-authors tune buckwheat dough for 3D food printers in a 2024 study. Buckwheat is gluten-free and rich in protein and fiber, but its dough must flow through a nozzle and then hold its shape.
The team tested doughs with no gum, guar gum, or xanthan gum across three heat levels and three water levels. Guar gum thickened the dough most at every setting, while xanthan helped less once things warmed up. All mixes thinned under force, the exact habit a printer nozzle needs. Computer flow simulations backed the lab measures, giving bakers a recipe map for printing gluten-free foods that keep their form.
Catalog record
| CREATOR | Sholpan Baimaganbetova, Sagyn Omirbekov, Yanwei Wang, Mei-Yen Chan, Didier Talamona |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 37 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |