Investigation of Rheological and Flow Properties of Buckwheat Dough with and Without Xanthan and Guar Gums for Optimized 3D Food Printing Across Temperature Variations.

Buckwheat () is a gluten-free crop valued for its protein, fiber, and essential minerals. This study investigates the rheological properties of buckwheat (BW) dough, both with and without the addition of gums (no gum, guar (GG), xanthan (XG)), at varying barrel temperatures (25, 55, and 85 °C) of the rheometer and at different water content levels (45, 50, and 55% /) to optimize dough formulations for 3D food printing. Using high shear stress capillary tests, the consistency coefficient (K) and flow behavior index (n) were measured.