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Project "non-stick" surface designed for easy dough

Whether rolls, bread or cake - almost all types of dough are sticky. They are therefore not liable only to the hands of the baker, but also on the working surface on which the fermenting dough is. Because this can reduce the quality of the baked product and also a mikobielles risk may be alternatives are needed. As part of the research project "non-stick" develop the ttz Bremerhaven and company Ringoplast a new surface with minimal adhesion properties for proofing trays.

In any bakery it comes to the same problem: the fermenting dough to be processed into bread, cakes or other baked goods is sticky and adheres to its surface, the proofing trays. This compromises not only the quality of the foodstuff, but also with regard to a possible microbiological contamination disadvantageous. The research service provider ttz Bremerhaven and Ringoplast, a manufacturer of transport and storage containers, develop in their research project "non-stick" a non-stick surface for proofing trays. The "jaws without baking" should be easier and more hygienic.

How tacky is the dough?

Brötchenteigling with clear adhesive surface

To promote the development of this special structure, the ttz Bremerhaven and Ringoplast design also a special test procedure. determined, the test system, adheres how much the dough on the support surface (eg the surface of a bread mold). It examines first, the different materials of proofing trays that come in contact with dough. These include plastics, cloth pads, cotton sheets or other structures. On the other hand vary in the tests, the dough formulations, and thus their respective tackiness.

Dough Stickiness Cell according to Chen and Hoseney

Developed by "non-stick" innovative surface to be later transferred to other applications. The project has a term of two years and is from ZIM-KOOP, funded by the BMWi via AiF supports.

Sample temple for the adhesive to characterize different Gärgutträgeroberflächen

Ttz Bremerhaven is an innovative provider of research services and performs application-based research and development. Under the umbrella of ttz Bremerhaven, an international team of experts is working in the areas of food, environment and health.

Source: TTZ

Source: Bremerhaven [TTZ]