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<p>In order to solve the defects of current 3D printed food in raw material suitability and processing stability, the key properties of starch-based 3D printed food were optimized by modification technology. This study investigated the effects of ozone treatment (OT) and baking treatment (BT) on the structural, physicochemical, and 3D printing properties of wheat starch (WS). The result showed that OT at 10&#xa0;min and BT at 160&#xa0;°C significantly improved the extrusion characteristics and printing accuracy. The printing time was the longest, which was 40&#xa0;min and 35&#xa0;min respectively. OT reduced the solubility and viscosity of WS. BT increased the solubility and viscosity of WS. The damaged starch content increased from 23.15% to 32.85% after BT. Both treatments can improve the aging degree and stability of wheat starch. XRD results show that they have the same X-ray pattern. The experiments provide valuable insights for the directional modification of 3D printed food raw materials. And based on the stable starch matrix, customized foods can be precisely manufactured for special groups.</p>

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Effects of Ozone and Baking on the Structural, Physicochemical, and 3D Printing Properties of Wheat Starch

  • 期刊论文

  • 发表日期：

    2025年12月20日

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  • Songye Shi,
  • Denghua Shi,
  • Jinrong Zhu,
  • Qing Hao,
  • Guanhao Bu,
  • Jiping Wen

摘要

In order to solve the defects of current 3D printed food in raw material suitability and processing stability, the key properties of starch-based 3D printed food were optimized by modification technology. This study investigated the effects of ozone treatment (OT) and baking treatment (BT) on the structural, physicochemical, and 3D printing properties of wheat starch (WS). The result showed that OT at 10 min and BT at 160 °C significantly improved the extrusion characteristics and printing accuracy. The printing time was the longest, which was 40 min and 35 min respectively. OT reduced the solubility and viscosity of WS. BT increased the solubility and viscosity of WS. The damaged starch content increased from 23.15% to 32.85% after BT. Both treatments can improve the aging degree and stability of wheat starch. XRD results show that they have the same X-ray pattern. The experiments provide valuable insights for the directional modification of 3D printed food raw materials. And based on the stable starch matrix, customized foods can be precisely manufactured for special groups.