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 9,300 employees cooperate in a broad range of disciplines in natural sciences, engineering sciences, economics, and the humanities and social sciences. KIT prepares its 26,000 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.