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Novel materials and surface investigations for optimizing dough carrier interactions

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Abstract

In this study, different proofing basket materials were investigated regarding their adhesion to dough, their starting point of stickiness, and their microbiological contamination. First, the materials were checked for their adhesive forces according to a stickiness determination method developed by Chen and Hoseney. Then the change of the adhesive forces of proofing basket materials and dough with time was investigated. The effect of relative air humidity and proofing temperature on the starting point of stickiness was examined. It was found that with increasing temperature the time for the dough starting point of stickiness decreases. Also, the demand for a low bioburden of a proofing basket was measured with a proofing cycle. For simulation of industrial requirements of materials this proofing cycle was repeated up to seven times. Adhesive film test and counting of colony-forming units were used to characterize the materials.

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Authors and Affiliations

  1. Department of Process Analysis and Cereal Technology, University of Hohenheim, Fg.150i, Garbenstr. 23, 70599, Stuttgart, Germany

    M. Beck, M. Jekle, S. Hofmann & T. Becker

Authors
  1. M. Beck
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  2. M. Jekle
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  3. S. Hofmann
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  4. T. Becker
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Correspondence to M. Beck.

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Beck, M., Jekle, M., Hofmann, S. et al. Novel materials and surface investigations for optimizing dough carrier interactions. Eur Food Res Technol 229, 183–189 (2009). https://doi.org/10.1007/s00217-009-1053-9

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  • DOI: https://doi.org/10.1007/s00217-009-1053-9

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