The utilization of whole wheat flour (WWF) in the realm of three-dimensional (3D) food printing has attracted considerable interest owing to its rich nutritional profile. This research explored the impact of four thermal treatments, including baking, microwaving, heat-moisture treatment, and extrusion, on the physicochemical properties of WWF, and evaluated the application potential of differently treated flours in 3D printed cookies. The results indicated that different thermal treatments altered the physicochemical properties of WWFs evidenced by the reduced the particle size by baking treatment, the decreased water holding capacity and increased oil holding capacity by heat-moisture treatment, the increased water absorption index, water solubility index and swelling power by extrusion properties ( p < 0.05). The cookie batters made from thermal-treated WWF exhibited improved 3D printing performance. The cookie batter made from microwaved WWF and extruded WWF had the lowest number of disconnections ( p < 0.05) and the highest printing precision ( p < 0.05), respectively. These results are likely linked to the modifications in the rheological properties of batters brought about by the heat treatments. In conclusion, the 3D printed cookies made from microwaved WWF exhibited better sensory properties, such as accuracy shape, higher sensory acceptability, lower hardness and higher brittleness. These results offer scientific support for the utilization of WWF in the development of 3D printed food items. • Different thermal treatments altered the physicochemical properties of WWF. • Cookie batter made from thermally treated WWF showed improved 3D printing performance. • Cookies made from microwaved WWF cookies had superior textural properties.
Liu et al. (Sun,) studied this question.