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The advantages of three\u2010dimensional (3D) printing in making chewy food are increasingly prominent. In this study, the two\u2010nozzle 3D printer was used to explore the effects of different proportions of buckwheat flour, printing filling ratio, microwave power, and time on the quality of bean\u2010paste buns. The results showed that the bean paste filling containing 6% buckwheat flour had the best antioxidant and sensory properties. When the filling ratio was 21.6%, the microwave power was 560 W, and the time was 4 min, the obtained sample was the most satisfactory. Compared with the microwave\u2010treated and steamed traditional samples, the chewiness of the samples was reduced by 52.43% and 15.14%, respectively, and the final product was easier to chew and swallow.<\/jats:p>","DOI":"10.1111\/jtxs.12765","type":"journal-article","created":{"date-parts":[[2023,5,23]],"date-time":"2023-05-23T07:00:40Z","timestamp":1684825240000},"page":"671-680","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["Double\u2010nozzle <scp>3D<\/scp>\u2010printed bean paste buns: Effect of filling ratio and microwave heating time"],"prefix":"10.1111","volume":"54","author":[{"given":"Yuwei","family":"Du","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University  Wuxi Jiangsu China"},{"name":"Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring Jiangnan University  Wuxi Jiangsu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tiantian","family":"Tang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University  Wuxi Jiangsu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Min","family":"Zhang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University  Wuxi Jiangsu China"},{"name":"China General Chamber of Commerce Key Laboratory on Fresh Food Processing &amp; Preservation Jiangnan University  Wuxi Jiangsu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Arun S.","family":"Mujumdar","sequence":"additional","affiliation":[{"name":"Department of Bioresource Engineering, Macdonald Campus McGill University  Montreal Quebec Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pattarapon","family":"Phuhongsung","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University  Wuxi Jiangsu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dongxing","family":"Yu","sequence":"additional","affiliation":[{"name":"Shanghao Biotech Co., Ltd.  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