Investigation of Extrusion Parameters Affecting 3D Print Performance of Wheat Flour and Citrus Pectin Dough

In this study, three-dimensional (3D) printed dough samples were prepared using wheat flour powder and citrus pectin. Dough formulations supplemented with 0.2 g, 0.5 g, and 0.7 g citrus pectin exhibited superior printing performance. The optimal values of compressive pressure, nozzle travel speed, nozzle bore diameter, and infill rate for superior printing performance were 350 kPa, 15 mm/s, 1 mm, and 30%, respectively. A compressive pressure of 350 kPa produced the optimal printing performance of samples C and H. The highest printing quality (4.52 ± 0.14) was achieved with a nozzle speed of 15 mm/s, exhibiting uniform layer thickness, clear outlines, and excellent stacking performance. The highest score was observed in sample C (4.45 ± 0.18), indicating superior printing performance. When the nozzle speed was 15 mm/s, the printed samples showed the highest printing quality (4.52 ± 0.14), with uniform layer thickness, clear outlines, and excellent stacking performance. At a filling rate of 30%, the overall appearance and structural integrity of the printed samples, as well as the number and size of internal voids, closely matched the designed structure. Texture profile analysis indicated that pectin acts as a modifier that alters the internal structure of dough and that 3D printing technology may improve the sensory properties of dough products to a certain extent. Therefore, the addition of pectin to the dough and the use of 3D printing technology not only improved the internal structure of the dough but also enhanced product acceptability and provided general insights into the relationship between printing parameters, shape stability, and the properties of food ink materials. Finally, 3D printing technology provided general insights into the relationship between printing parameters, shape stability, and food ink material properties.