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

Abstract This study investigates the influence of surface free energy (SFE) on adhesion behaviour between wheat dough and bakery-relevant food processing surfaces. In doing so, contact time production-related changes adhesive adherend were taken into account. The measurements conducted by means previously developed methods (modified Chen/Hoseney, measuring cell), whereby force required for separating from after processing-relevant times was determined applying a texture analyzer. SFE angle measurements. values examined materials are ranged 5.5 ± 0.81 42.7 0.88 mN/m. A strong linear correlation bakery surfaces their to could be certain (≥ 1 min) ( r = + 0.96 with S > 20 μm; 0.94 < μm). Bakery σ solid surface, total 30 mN/m including polar content indicated interaction dough, which confirmed high values. Production-related showed great impact behaviour: e.g. abrasion proofing cloths caused higher amount protruding fibres, operate as layer, resulting in decrease even long times. results this emphasize importance development baking industry.