# 3D Printing Progress in Gluten-Free Food--Clustering Analysis of Advantages and Obstacles
###### Abstract
(2021) investigated the influence of different types of flour and fat on dough rheology and the technological characteristics of 3D-printed cookies [25]. The study aimed to relate the printing quality and physical properties of the cookies to the dough rheology and dietary fiber content. The results showed that the choice of flour and fat type had an impact on the flow properties and dynamic moduli of the dough, which in turn affected the 3D printing performance. Another study by [PERSON] et al. (2020) focused on the structural and textural characteristics of 3D-printed protein- and dietary fiber-rich snacks made of milk powder and wholegrain rye flour [26]. The study highlighted the importance of wholegrain rye flour as a source of dietary fiber in 3D printing formulations due to its low gluten content. The presence of dietary fiber in the flour can influence the rheological properties of the dough and ultimately affect the performance of the 3D printing process. Furthermore, the study by [PERSON] et al. (2016) examined the effect of the gelatinized flour (GF) fraction on the thermal and rheological properties of wheat-based dough and bread [27]. The study found that the addition of the gelatinized flour fraction influenced the rheology of the dough, indicating that the composition of the flour can impact the flow properties of the dough and, consequently, the 3D printing performance [27]. Overall, these studies suggest that the natural constituents of GF flour, such as proteins and dietary fibers, can affect the rheological properties of the dough, including its flow properties and dynamic moduli. These rheological properties, in turn, can influence the performance of the 3D printing process. Therefore, understanding the relationship between GF flour constituents, dough rheology, and 3D printing performance is crucial for optimizing the formulation and processing parameters in GF flour-based 3D printing applications. The high correlation established and known between the structure forming capacity and particular constituents will facilitate the application of suitable raw material in the printing process, will lower the technology implementation costs, and will speed up the popularization of 3D printing manufacturing in food processing. Previous consumer research shows that all consumers of gluten-free dietary products can be divided into three segments: convenience-oriented consumers, health-oriented consumers, and environment-oriented consumers [28]. In this regard, further developments of gluten-free products should focus on the above groups of interested consumers. The development prospect of 3D food printing is to make personalized and attractive food designs available based on personal nutrition to meet specific requirements of healthy lifestyles, in particular, the production of gluten-free products. Although there is a lot of research on the 3D printing of food products, the technology of 3D printing gluten-free food products based on flour is still under active development and needs more research. The main purpose of this review is to discuss using 3D printing in the production of gluten-free food and to summarize the advantages and obstacles of using 3D printing for the production of gluten-free products.