Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 92574 10.21603/2074-9414-2024-4-2538 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ The Influence of Dairy Components on the Rheological Properties of Wheat Dough and Assessment of its Suitability for 3D Printing Влияние молочных компонентов на реологические свойства пшеничного теста и оценка его пригодности для 3D-печати https://orcid.org/0000-0002-7380-0477 Мартеха Александр Николаевич Martekha Alexander N. man6630@rgau-msha.ru https://orcid.org/0000-0001-6448-5586 Торопцев Василий Владимирович Toroptsev Vasily V. https://orcid.org/0000-0002-8352-922X Каверина Юлия Евгеньевна Kaverina Yuliya E. https://orcid.org/0000-0002-7623-0940 Короткий Игорь Алексеевич Korotkiy Igor A. Российский государственный аграрный университет – Московская сельскохозяйственная академия им. К. А. Тимирязева Москва Россия Russian State Agrarian University – Moscow Timiryazev Agricultural Academy Moscow Russian Federation Российский государственный аграрный университет – Московская сельскохозяйственная академия им. К. А. Тимирязева Москва Россия Russian State Agrarian University – Moscow Timiryazev Agricultural Academy Moscow Russian Federation Российский государственный аграрный университет – Московская сельскохозяйственная академия им. К. А. Тимирязева Москва Россия Russian State Agrarian University – Moscow Timiryazev Agricultural Academy Moscow Russian Federation Кемеровский государственный университет Кемерово Россия Kemerovo State University Kemerovo Russian Federation 24 12 2024 24 12 2024 54 4 711 721 30 01 2024 07 05 2024 https://fptt.ru/en/issues/23109/23132/

Пшеничное тесто используется в качестве основы или связующего вещества при приготовлении многих продуктов питания и является одним из наиболее перспективных материалов для создания инновационных пищевых продуктов с использованием 3D-печати. Целью данной работы являлось изучение влияния молочных ингредиентов на реологические характеристики теста из пшеничной муки и оценка его пригодности к экструзионной трехмерной печати. Рецептура теста для проведения исследований предполагала смешивание пшеничной муки с водой при определенном гидромодуле и добавлении молочных компонентов, таких как сухое молоко, сывороточный белок, обезжиренный йогурт. Определение реологических свойств осуществляли методом обратной экструзии в анализаторе текстуры и на ротационном вискозиметре. Пшеничное тесто с влажностью 65 % и содержанием (по массе) одного из компонентов – 5 % сухого молока, 0–2,5 % изолята сывороточного белка или 20 % йогурта – имело значения реологических характеристик, находящихся в определенных диапазонах: комплексной вязкости – 1900–2100 Па•с, тангенса угла механических потерь – 0,14–0,16 и силы сопротивления – 20,0–23,5 Н. Полученные значения были близки к оптимальным показателям реологических характеристик контрольного образца пшеничного теста, пригодного для 3D-печати. Результаты исследований могут быть использованы при разработке составов мучных изделий, предназначенных для изготовления методом экструзионной 3D-печати. В дальнейшем планируется проведение экспериментов по 3D-печати пшеничного теста с добавлением молочных ингредиентов, а также определение оптимальных кинематических и геометрических параметров процесса экструзионной 3D-печати.

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 involved flour mixed with different amounts of water and various dairy components, e.g., milk powder, whey protein, and low-fat yogurt. The rheological properties were tested using the reverse extrusion method in a texture analyzer and a spindle viscometer. The best wheat dough sample had 65% moisture content, 5% milk powder (by weight), and 0–2.5% whey protein isolate or 20% yogurt. The sample demonstrated the optimal rheological properties that were close to those of the control sample: 1900–2100 Pa•s complex viscosity, 0.14–0.16 mechanical loss tangent, and 20–23.5 N resistance. The results can be used to develop innovative 3D-printed flour products. Further research will involve experiments in 3D printing of wheat dough with various dairy ingredients to determine the optimal kinematic and geometric parameters for extrusion 3D printing.

 Тесто 3D-печать экструзия реология пшеничная мука молочные ингредиенты Dough 3D printing extrusion rheology wheat flour dairy components

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