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Figure 1

From: 3D food printing improves color profile and structural properties of the derived novel whole-grain sourdough and malt biscuits

Figure 1

(A) The virtual three-dimensional (3D) model used for 3D-printing of prepared doughs. (B) Three-dimensionally (3D) printed and baked biscuits from raw, cowpea sourdough, and quinoa malt whole and multigrain flours. (A) Raw quinoa 3D-printed biscuit (RQ3D), (B) raw cowpea 3D-printed biscuit (RC3D), (C) quinoa malt 3D-printed biscuit (QM3D), (D) cowpea sourdough 3D-printed biscuit (CS3D), (E) 80% cowpea sourdough and 20% quinoa malt 3D-printed biscuit [CS-QM3D (80:20)], (F) 60% cowpea sourdough and 40% quinoa malt 3D-printed biscuit [CS-QM3D (60:40)]. (C) Traditional biscuits from raw, cowpea sourdough, and quinoa malt whole and multigrain flours. (A) Raw quinoa biscuit (RQB), (B) raw cowpea biscuit (RCB), (C) quinoa malt biscuit (QMB), (D) cowpea sourdough biscuit (CSB), (E) 80% cowpea sourdough and 20% quinoa malt biscuit [CS-QMB (80:20)] (F) 60% cowpea sourdough and 40% quinoa malt biscuit [CS-QMB (60:40)].

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