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New Technology Takes The Stickiness Out Of Bread Production

April 22, 2019: 12:00 AM EST
Commercial bread-making machinery typically includes scrapers that constantly push the sticky dough away from the sides of the container. The drawback is that the constant scraping can result in over-kneading and a denser loaf. One answer to the problem could be a more slippery container that requires no scraping and thus produces better-tasting bread. That answer may be on its way, thanks to a team of researchers from MIT that has tackled the problem of how to get much thicker materials to slide without sticking or deforming. The team has developed what are called liquid-impregnated surfaces that are based on a combination of a specially textured surface and a liquid lubricant that coats the surface and remains trapped in place through capillary action. The result? Nearly 100 percent friction reduction for gel-like fluids and sticky pastes.[Image Credit: © Massachusetts Institute of Technology]
David L. Chandler, "How slippery surfaces allow sticky pastes and gels to slide", Massachusetts Institute of Technology, April 22, 2019, © Massachusetts Institute of Technology
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