Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies

In this study, we designed high fiber cookie recipe without using additives by means of extrusion-based 3D printing. We aimed to relate printing quality and cookie physical properties with dough rheology and dietary fiber content depending on the flour (oat, rye, rice, and carob flour) and fat type (olive oil or butter). The flour choice influenced all cookie quality parameters: baking loss, color, line height and width, and dietary fiber content. Results indicated that lower baking loss and better printing quality were obtained for cookie dough containing olive oil, which had higher viscosity and consistency coefficient compared with dough containing butter. Cookies with olive oil in which part of the oat flour was replaced with rye and carob flour were printed with high accuracy (≥98%), close to the ideal 3D shape. Overall, this study demonstrates the importance of selecting fat and particularly flour, as well as the extrusion rate on the quality and repeatability of 3D-printed cookies.

Chemical Composition and Particle Size of Grape Seed Flour and Their Effects on the Characteristics of Cookies

This study investigated the effect of particle size and chemical composition of grape seed flour (GSF) on the physical, chemical and sensory quality of cookies. Results indicate that the chemical composition of GSF varied significantly with particle sizes and smaller particle fraction had higher ash, fat, protein and extractible polyphenol contents but lower dietary fiber. Inclusion of 2.5-10% GSF in the cookie formula enhanced darkening, increased thickness and hardness, increased polyphenol and dietary fiber contents in dose-dependent manner, but reduced diameter and consumer acceptability of cookies to various degrees. The impacts of GSF on the cookie quality and sensory properties were strongly associated with the inclusion level and particle size of GSF. Higher GSF (5%) inclusion and smaller GSF particle size (104 µm) resulted in lower consumer acceptability. To minimize the undesirable effect of GSF on cookie quality, up to 5% of GSF with average particle size 209 µm is recommended.

Effect of flour and sugar particle size on the properties of cookie dough and cookie

The effect of particle size of flour and sugar on the physical, sensorial and textural properties of cookie dough and cookie was investigated. According to the obtained data, both the sugar particle size and the flour particle size in cookie dough affected the hardness, adhesiveness, cohesiveness and springiness of the cookie doughs and this effect was statistically at a significant level (P < 0.01). The energy and force required for the dough extrusion dropped due to the reduction in the particle size of flour, while the reduction in the particle of sugar had the opposite effect. As the sugar and flour particle sizes decreased, the colour of the cookies became darker and the L colour values decreased. While the hardness values of the cookie samples increased with the decrease in the particle size of sugar, it decreased with the decrease in the particle size of flour. It was observed that sugar and flour particle size significantly affect cookie quality in cookie production. The formulation containing sugar and flour fractions below 150 µm has received the highest score in all sensory parameters.