Press Release 178/2017

Why Doughs Stick to Surfaces

Structure of Work Surfaces and Materials and Contact Time Influence Dough Adhesion – Enhancing Food Safety and Productivity of Bakeries
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When baking, rests of the dough often stick to the countertop, bowls, or kneaders. This may lead to production downtime in bakeries. (Photo: Amadeus Bramsiepe/KIT)

Christmas time is cookies time. Many people enjoy baking for Christmas. And those who love titbits are happy about the dough rests that stick to kneaders or bowls. To a larger extent, this also happens at private or industrial bakeries. Considerable amounts of dough stick to conveyors and fermentation canvasses. In the worst case, this may result in hygiene problems and production downtimes. Scientists of Karlsruhe Institute of Technology (KIT) and the Technical University of Munich studied the effects of contact time and surface structures of different materials on dough adhesion. 




After twelve weeks, harmful and cellulose-decomposing germs develop on fermentation canvas in the laboratory. (Photo: Richard-Sebastian Moeller/KIT)] 



Being “The Research University in the Helmholtz Association”, KIT creates and imparts knowledge for the society and the environment. It is the objective to make significant contributions to the global challenges in the fields of energy, mobility, and information. For this, about 9,600 employees cooperate in a broad range of disciplines in natural sciences, engineering sciences, economics, and the humanities and social sciences. KIT prepares its 23,300 students for responsible tasks in society, industry, and science by offering research-based study programs. Innovation efforts at KIT build a bridge between important scientific findings and their application for the benefit of society, economic prosperity, and the preservation of our natural basis of life. KIT is one of the German universities of excellence.

swi, 14.12.2017


Monika Landgraf
Head of Corporate Communications, Chief Press Officer
Phone: +49 721 608-41150
Fax: +49 721 608-43658
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Contact for this press release:

Sandra Wiebe
Press Officer
Phone: +49 721 608-41172
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The photo in the best quality available to us may be requested by
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The press release is available as a PDF file.