Adhesion and cleanability of surfaces in the baker's trade

摘要

Several surfaces relevant to the baker's trade were evaluated regarding the normal acceleration needed to remove either wheat flour particles or wheat dough using the centrifuge method. The findings were compared to surface properties and parameters derived by CLSM measurements. Stainless steel sheets of different roughness were found to be strongly adhesive. Conveyor belts appeared to be easily assessable regarding dough adhesion on a visual basis: Shiny surfaces adhere strongest and values sca