4.4 Article

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

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Effects of different gelatinization degrees of potato flour on gluten network integrity and dough stickiness

Xu Wang et al.

Summary: The study found that the high water absorption capacity of potato flakes led to dough stickiness, mainly due to the competitive water absorption of potato starch and gluten protein. Using a two-step kneading method can improve the integrity of gluten and reduce gliadin leaching, effectively reducing dough stickiness.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Article Food Science & Technology

Contact area determination between structured surfaces and viscoelastic food materials

Rita Laukemper et al.

Summary: By developing two instrumental methods, the real contact area between viscoelastic food materials and solid surfaces could be identified, contributing to the prediction of their adhesion behavior. Research showed that different surface structures can impact the contact area, and there is a strong linear relationship between contact area and surface adhesion force.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Article Food Science & Technology

Surface Energy of Food Contact Materials and Its Relation to Wheat Dough Adhesion

Rita Laukemper et al.

Summary: This study investigated the influence of surface free energy (SFE) on the adhesion behavior between wheat dough and bakery surfaces, finding a strong linear correlation between SFE of surfaces and adhesion to dough. Production-related changes to surfaces had a significant impact on adhesion behavior, such as abrasion of proofing cloths affecting dough adhesion. The results highlight the importance of considering SFE in developing processing surfaces for the baking industry.

FOOD AND BIOPROCESS TECHNOLOGY (2021)

Article Food Science & Technology

Enzymatic cross-linking to improve the handling properties of dough prepared within a normal and reduced NaCl environment

Dellaney Konieczny et al.

JOURNAL OF TEXTURE STUDIES (2020)

Review Food Science & Technology

Differentiating between tackiness and stickiness and their induction in foods

Nancy Ellen Noren et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Article Engineering, Chemical

Time-dependent adhesion behavior between dough and contact surfaces in bakeries

Rita Laukemper et al.

JOURNAL OF FOOD ENGINEERING (2019)

Review Food Science & Technology

Bread Dough and Baker's Yeast: An Uplifting Synergy

Nore Struyf et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)

Article Chemistry, Applied

The contribution of glutathione to the destabilizing effect of yeast on wheat dough

C. Verheyen et al.

FOOD CHEMISTRY (2015)

Article Multidisciplinary Sciences

Contact between rough surfaces and a criterion for macroscopic adhesion

Lars Pastewka et al.

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2014)

Article Food Science & Technology

Determination of Stickiness Values of Different Flour Combinations

Onder Yildiz et al.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2012)

Article Food Science & Technology

Dough microstructure: Novel analysis by quantification using confocal laser scanning microscopy

M. Jekle et al.

FOOD RESEARCH INTERNATIONAL (2011)

Review Food Science & Technology

Novel materials and surface investigations for optimizing dough carrier interactions

M. Beck et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2009)

Article Food Science & Technology

EFFECT OF THE ADDITION OF MIXTURES OF GLUCOSE OXIDASE, PEROXIDASE AND XYLANASE ON RHEOLOGICAL AND BREADMAKING PROPERTIES OF WHEAT FLOUR

J. C. Pescador-Piedra et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2009)

Article Engineering, Chemical

Relationships between dough and bread viscoelastic properties in enzyme supplemented wheat samples

Clara Bollain et al.

JOURNAL OF FOOD ENGINEERING (2006)

Article Agriculture, Multidisciplinary

An explanation for the combined effect of xylanase-glucose oxidase in dough systems

C Primo-Martín et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)

Article Agriculture, Multidisciplinary

Kinetics of transglutaminase-induced cross-linking of wheat proteins in dough

K Autio et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Article Food Science & Technology

Wheat flour constituents: how they impact bread quality, and how to impact their functionality

H Goesaert et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2005)

Article Engineering, Chemical

An experimental study of the peeling of dough from solid surfaces

MA Couch et al.

JOURNAL OF FOOD ENGINEERING (2003)

Article Food Science & Technology

Analysis of repeated stickiness measures of wheat dough using a texture analyzer

H Grausgruber et al.

JOURNAL OF TEXTURE STUDIES (2003)

Article Chemistry, Applied

Improved method for measuring wheat flour dough pressure-sensitive adhesiveness

D Ghorbel et al.

CEREAL CHEMISTRY (2003)

Article Food Science & Technology

Relative activity of endoxylanases towards water-extractable and water-unextractable arabinoxylan

CM Courtin et al.

JOURNAL OF CEREAL SCIENCE (2001)

Article Chemistry, Applied

Effects of enzyme associations on bread dough performance. A response surface analysis

C Collar et al.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2000)