Contact area determination between structured surfaces and viscoelastic food materials

Laukemper, Rita; Ochs, Amelie; Wollmannstetter, Kathrin; Kügler, Fabian; Becker, Thomas; Jekle, Mario

doi:10.1016/j.lwt.2022.113664

Cited by 1 publication

(1 citation statement)

References 29 publications

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“…Furthermore, in the work of Laukemper et al, the duration of adhesion increased significantly with time for different contact surfaces (Laukemper et al, 2019). Due to the change in dough properties over time resulting in a more fluid dough, it can flow into cavities of the contact material, which increases the contact area and thus further strengthens the interactions between the two contact surfaces (Laukemper et al, 2019; Laukemper et al, 2022). Thus, softer doughs should lead to higher detachment times, which is confirmed by the rheological characterization of BX (Section 3.1), which showed a high softening effect after 80 min and the highest detachment time.…”

Section: Resultsmentioning

confidence: 99%

Multi‐scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory

Vogt

Kwak

Fahmy

et al. 2023

Journal of Texture Studies

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Undesired dough adhesion is still a challenge during the production of baked goods. There are various methods for determining the adhesive texture properties of dough. In the majority of scientific papers, dough stickiness is measured analytically by the force‐distance recording of dough detachment. In this study, we describe a new multi‐scale approach to compare dough adhesion phenomena in a laboratory, pilot sale and human sensory assessment. In it, the adhesive material properties of dough were investigated using a pilot scale toppling device representing dough adhesion behavior in the production process, in the laboratory by texture analysis with the Chen–Hoseney method and furthermore with a new, implemented non‐oral human sensory analysis. To simulate different dough adhesion behavior, the dough mechanical and adhesion properties were varied by applying dough‐modifying enzymes and different dough storage times. The structural changes in the different wheat dough system were compared by rheological characterization. By characterizing the different adhesion phenomena of the doughs, the sample with bacterial xylanase showed the highest values after 80 min of storage time in all three methods. Correlation analysis revealed a strong relationship between the detachment time (pilot scale) and human sensory assessment attributes (Force R = 0.81, Time R = 0.87, Distance R = 0.92, Stickiness R = 0.80) after 80 min of storage time. Even though human sensory assessment showed limits in the detectability of differences in dough adhesion behavior compared to the Chen–Hoseney method, it was better suited to predict machinability.

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Section: Resultsmentioning

confidence: 99%