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3D Printing Impact on Cookie Properties by Giancarlo Michael is a document available to read on EtoBox.

What is 3D Printing Impact on Cookie Properties about?

This document discusses research on using 3D printing technology to produce cookies with added microalgae. It studied how microalgae affected the rheological and textural properties of the dough, as well as color. Tests found that dough with microalgae had greater mechanical resistance and elasticity. 3D printed cookies containing Spirulina were largest after printing, while those with Chlorella performed better after baking. The research aims to help establish parameters for 3D printing foods.

Author

Giancarlo Michael

Language

EN