Adhesion and its role in controlling the rheological properties of food media

Based on the analysis of the mechanism of formation of the surface layer of dough pieces during rounding, the concepts of adhesion and cohesion were considered. The factors determining the strength of adhesion bonds and the conditions that allow increasing the anti-adhesion interactions were analyze...

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Bibliographic Details
Main Authors: Novosadov, V. S., Krylova, L. A., Aitov, V. G.
Format: Conference Proceeding
Language:English
Subjects:
Adhesive bonding
Adhesive strength
Bonding strength
Dough
Rheological properties
Surface layers
Online Access:Get full text
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Summary:Based on the analysis of the mechanism of formation of the surface layer of dough pieces during rounding, the concepts of adhesion and cohesion were considered. The factors determining the strength of adhesion bonds and the conditions that allow increasing the anti-adhesion interactions were analyzed.
ISSN:0094-243X
1551-7616
DOI:10.1063/5.0118136