CN108652464B - Bread making method and bread machine - Google Patents
Bread making method and bread machine Download PDFInfo
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- CN108652464B CN108652464B CN201710199637.1A CN201710199637A CN108652464B CN 108652464 B CN108652464 B CN 108652464B CN 201710199637 A CN201710199637 A CN 201710199637A CN 108652464 B CN108652464 B CN 108652464B
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
- A47J43/046—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven with tools driven from the bottom side
Abstract
The invention discloses a bread making method, which is applied to a bread machine; the bread making method comprises the following steps: mixing stage, first fermentation stage, kneading stage, waking up the face stage, second fermentation stage and toast the stage, wherein, mixing stage includes: controlling the automatic feeding box to feed the main bread material and the first part of yeast into the bread barrel, and controlling the stirring piece to stir for a first preset time so as to uniformly mix the main bread material and the first part of yeast into dough; the dough kneading stage comprises: controlling the heating element to work so as to maintain the temperature in the bread barrel at a first preset temperature, and controlling the stirring piece to stir the dough after the first fermentation for a second preset time so as to stir the dough into dough blanks; and controlling the automatic feeding box to feed the second part of yeast into the bread barrel within the second preset time. The invention also discloses a bread maker. Compared with the existing bread making method, the invention can make the finished bread product with softer mouthfeel.
Description
Technical Field
The invention relates to the technical field of bread makers, in particular to a bread making method and a bread maker.
Background
The existing bread making machine is generally used for making bread by adding yeast into bread materials at one time, stirring all the materials until bread blanks are formed, and fermenting and baking the bread blanks into bread; or adding yeast when the dough is half-stirred, stirring to form bread embryo, fermenting and baking to obtain bread. The method for producing bread is called direct method, and has the disadvantages that the water content of dough is low, the bread is aged more quickly, the taste of the finished bread is mostly from the raw materials rather than the grain flavor generated in the fermentation process, the mouthfeel is rough, and the taste is not fragrant enough.
Disclosure of Invention
The invention mainly aims to solve the technical problems that the finished bread obtained by the existing bread making method is rough in taste and not fragrant and mellow in taste.
In order to achieve the purpose, the bread making method provided by the invention is applied to a bread machine, the bread machine comprises a shell, an automatic feeding box and an upper cover covering the shell, the shell comprises a bread barrel and an oven barrel which are sequentially arranged from inside to outside, a stirring piece is arranged in the bread barrel, and a heating element is arranged on the oven barrel;
the bread making method comprises the following steps: a mixing stage, a first fermentation stage, a dough kneading stage, a dough standing stage, a second fermentation stage and a baking stage, wherein,
the mixing stage comprises: controlling the automatic feeding box to feed the bread main material and a first part of yeast into the bread barrel, and controlling the stirring piece to stir for a first preset time so as to uniformly mix the bread main material and the first part of yeast into dough;
the kneading stage comprises: controlling the heating element to work so as to maintain the temperature in the bread barrel at a first preset temperature, and controlling the stirring piece to stir the dough after the first fermentation for a second preset time so as to stir the dough into dough blanks; and controlling the automatic feeding box to feed a second part of yeast into the bread barrel within the second preset time.
Preferably, the kneading stage specifically comprises:
controlling the heating element to work so as to keep the temperature in the bread barrel at 20-25 ℃, and controlling the stirring piece to stir the dough after the first fermentation for 8-15 min at the temperature so as to stir the dough into dough blanks; and controlling the automatic feeding box to feed a second part of yeast into the bread barrel when the stirring process is finished;
and controlling the heating element to work so that the temperature in the bread barrel is 20-28 ℃, and controlling the stirring piece to stir the dough blanks after the second part of the yeast is added for 8-15 min at the temperature.
Preferably, the method further comprises the following steps between the step of putting the second part of yeast into the bread barrel and the step of stirring the dough obtained after the second part of yeast is put into the bread barrel:
and controlling the heating element to work so that the temperature in the bread barrel is 20-25 ℃, and standing the dough blank for 20-40 min at the temperature so as to relax the dough blank.
Preferably, the weight ratio of the first yeast is 25-40% of the total weight of the baker's yeast.
Preferably, the first preset time is 3-10 min.
Preferably, the first fermentation stage comprises in particular: and controlling the heating element to work so as to keep the temperature in the bread barrel at 20-25 ℃, and fermenting the dough for the first time, wherein the fermentation time is 60-240 min.
Preferably, the waking phase specifically comprises: and controlling the heating element to work so as to keep the temperature in the bread barrel at 28-32 ℃, and proofing the stirred dough blank for 1-15 min.
Preferably, the second fermentation stage comprises in particular: and controlling the heating element to work so as to keep the temperature in the bread barrel at 32-38 ℃, and performing secondary fermentation on the stirred dough for 60-240 min.
Preferably, the baking stage specifically comprises: and controlling the heating element to work to keep the temperature in the bread barrel at 130-175 ℃, and baking the dough blank after the second fermentation at high temperature for making bread, wherein the high-temperature baking time is 45-75 min.
The invention also provides a bread maker, which comprises a shell and an upper cover covered on the shell, wherein the shell comprises a bread barrel and an oven barrel which are arranged from inside to outside in sequence; the bread maker also comprises a heating element arranged on the oven barrel, a stirring piece arranged in the bread barrel, an automatic feeding box used for feeding materials into the bread barrel, and a controller;
in the mixing stage of bread making, the controller is used for controlling the automatic feeding box to feed the bread main material and the first part of yeast into the bread barrel, and controlling the stirring piece to stir for a first preset time so as to uniformly mix the bread main material and the first part of yeast into dough; and the number of the first and second groups,
during the kneading stage of bread making, the controller is used for controlling the heating element to work so as to maintain the temperature in the bread barrel at a first preset temperature, and controlling the stirring piece to stir the dough after the first fermentation for a second preset time period so as to stir the dough into dough blanks; and controlling the automatic feeding box to feed a second part of yeast into the bread barrel within the second preset time.
Preferably, in the kneading stage of the bread making, the controller is further configured to:
controlling the heating element to work so as to keep the temperature in the bread barrel at 20-25 ℃, and controlling the stirring piece to stir the dough after the first fermentation for 8-15 min at the temperature so as to stir the dough into dough blanks; and controlling the automatic feeding box to feed a second part of yeast into the bread barrel when the stirring process is finished;
and controlling the heating element to work so that the temperature in the bread barrel is 20-28 ℃, and controlling the stirring piece to stir the dough blanks after the second part of the yeast is added for 8-15 min at the temperature.
Preferably, the controller is further configured to, between the step of adding the second portion of yeast to the bread barrel and the step of agitating the dough pieces after adding the second portion of yeast:
and controlling the heating element to work so that the temperature in the bread barrel is 20-25 ℃, and standing the dough blank for 20-40 min at the temperature so as to relax the dough blank.
The bread making method disclosed by the invention has the advantages that the total yeast is added in two parts, wherein the yeast in the first part is relatively less in weight due to the reproduction of the yeast, so that the dough or dough embryos are prevented from becoming sour due to over fermentation while the fermentation time is prolonged to obtain more grain flavor; the second yeast portion focuses on the use of the aerobic respiration of the yeast to produce sufficient carbon dioxide. In addition, the first portion of yeast is added earlier in time to increase the moisture content of the dough or dough embryo, so that the starch in the dough or dough embryo can absorb enough moisture, and finally the finished bread product with soft mouthfeel and savory and mellow taste is obtained.
Drawings
FIG. 1 is a schematic view showing a structure of a bread maker to which the bread making method of the present invention is applied;
FIG. 2 is a graph showing a heating curve of an embodiment of a bread maker to which the bread making method of the present invention is applied;
fig. 3 is a schematic structural diagram of the controller of the bread maker of the present invention.
The reference numbers illustrate:
the implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.
Detailed Description
It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
In order to achieve the above object, the bread making method provided by the present invention is applied to a bread machine, and referring to fig. 1, fig. 1 is a schematic structural diagram of the bread machine applied by the bread making method provided by the present invention; the bread maker 100 comprises a shell 1, an automatic feeding box 5 and an upper cover 2 covering the shell 1, wherein the shell 1 comprises a bread barrel 11 and an oven barrel 12 which are sequentially arranged from inside to outside, a stirring part 4 is arranged in the bread barrel 11, and a heating element 3 is arranged on the oven barrel 12.
Referring to fig. 2, fig. 2 is a graph showing a heating curve of an embodiment of the bread maker 100 to which the bread making method of the present invention is applied, wherein the time axis is not strictly drawn to scale.
The bread making method comprises the following steps: a mixing stage, a first fermentation stage, a dough kneading stage, a dough standing stage, a second fermentation stage and a baking stage, wherein,
the mixing stage comprises: controlling the automatic feeding box 5 to feed the bread main material and a first part of yeast into the bread barrel 11, and controlling the stirring piece 4 to stir for a first preset time so as to uniformly mix the bread main material and the first part of yeast into dough;
the kneading stage comprises: controlling the heating element 3 to work so as to maintain the temperature in the bread barrel 11 at a first preset temperature, and controlling the stirring piece 4 to stir the dough after the first fermentation for a second preset time period so as to stir the dough into dough blanks; and controlling the automatic feeding box 5 to feed the second part of yeast into the bread barrel 11 within the second preset time.
In the present embodiment, the housing 1 is used for providing a space for making bread, specifically, the bread barrel 11 is used for containing materials, and the oven barrel 12 is used for heating the bread barrel 11. The upper cover 2 is used to cover the opening on the housing 1 to prevent foreign matters from falling into or maintain the air pressure in the housing 1. The automatic feeding box 5 is generally arranged above the bread barrel 11 and adjacent to the upper cover 2. The stirring element 4 and the heating element 3 can be produced by known techniques.
In the various stages of the bread making process, FJ1 in fig. 2 represents the first fermentation stage and FJ2 represents the second fermentation stage. The bread ingredients used in the mixing stage are not limited to: flour, high gluten flour, water and salt. The bread main ingredients are placed in the bread barrel 11 in advance, and can be manually put in addition to the automatic feeding box 5. The temperature need not be particularly controlled, preferably at room temperature, so that the activity of the yeast can be ensured. Compared with the method of putting yeast in a whole way at one time, the yeast is put in twice, so that the whole growth curve of the yeast is more gentle, and the problem that the required moisture cannot be generated due to too concentrated respiration activity of microorganisms or the dough becomes sour due to too concentrated carbon dioxide emission is avoided. Preferably, the first preset time is 3-10 min.
In the dough kneading stage, bread auxiliary materials can be added in the dough kneading stage besides the bread main materials in the mixing stage, the bread auxiliary materials mainly comprise materials such as milk powder and dried fruits, and the taste of the bread can be improved by adding the bread auxiliary materials. Stirring the dough blank after the first fermentation, so that on one hand, the materials of the dough can be fully mixed to form soft and elastic dough; on the other hand, the required oxygen can be provided for the respiration of the yeast. In addition, by adding the second part of yeast in the stage, the growth curves of the two parts of yeast added before and after can be superposed, so that the growth curve of the whole yeast can be more suitable for the requirement of bread making.
The bread making method disclosed by the invention has the advantages that the total yeast is added in two parts, wherein the yeast in the first part is relatively less in weight due to the reproduction of the yeast, so that the dough or dough embryos are prevented from becoming sour due to over fermentation while the fermentation time is prolonged to obtain more grain flavor; the second yeast portion focuses on the use of the aerobic respiration of the yeast to produce sufficient carbon dioxide. In addition, the first portion of yeast is added earlier in time to increase the moisture content of the dough or dough embryo, so that the starch in the dough or dough embryo can absorb enough moisture, and finally the finished bread product with soft mouthfeel and savory and mellow taste is obtained.
Further, the kneading stage specifically includes:
controlling the heating element 3 to work so as to maintain the temperature in the bread barrel 11 at 20-25 ℃, and controlling the stirring piece 4 to stir the dough after the first fermentation for 8-15 min at the temperature so as to stir the dough into dough blanks; and controlling the automatic feeding box 5 to feed a second part of yeast into the bread barrel 11 when the stirring process is finished;
this step corresponds to J1 in FIG. 2, and the mixing in this step is mainly used to mix the dough into soft and elastic dough.
Controlling the heating element 3 to work so that the temperature in the bread barrel 11 is 20-28 ℃, and controlling the stirring piece 4 to stir the dough after the second portion of the yeast is thrown into the bread barrel for 8-15 min at the temperature.
This step corresponds to J2 in FIG. 2, and in this step, in addition to stirring the dough to enhance the dough elasticity, a second portion of yeast may be added to mix with the dough material.
Further, the method for preparing the bread comprises the following steps of putting the second part of yeast into the bread barrel 11 and stirring the dough after putting the second part of yeast into the bread barrel:
controlling the heating element 3 to work so that the temperature in the bread barrel 11 is 20-25 ℃, and standing the dough blank for 20-40 min at the temperature so as to relax the dough blank.
This step corresponds to the SC in FIG. 2, in this example, the water generated by the respiration of the yeast during the resting of the dough is supplemented to the dough, and the starch in the bread material becomes softer after sufficient moisture has been absorbed.
Further, the weight ratio of the first yeast is 25-40% of the total weight of the baker's yeast. The percentage is obtained by repeated tests of the inventor, and the obtained bread has relatively good fermentation condition by adopting the first part of the yeast with the specific gravity to be put in front, and is easy to prepare a finished bread product with soft mouthfeel and fragrant and mellow taste.
Further, the first fermentation stage specifically comprises: and controlling the heating element 3 to work so as to keep the temperature in the bread barrel 11 at 20-25 ℃, and fermenting the dough for the first time, wherein the fermentation time is 60-240 min.
In this example, the temperature setting is more appropriate for the yeast whose growth curve is in the log phase during this phase, and the moisture that is continuously produced by the yeast can be used to form a supplement to the moisture in the dough.
Further, the waking stage specifically includes: and controlling the heating element 3 to work so as to keep the temperature in the bread barrel 11 at 28-32 ℃, and standing the stirred dough for 1-15 min.
In the embodiment, the dough after leavening is more flexible, and the dough discharges carbon dioxide at the end stage of leavening, so that the yeast can replenish and absorb oxygen again, prevent dough from becoming sour, and provide oxygen for the yeast at a later stage.
Further, the second fermentation stage specifically comprises: and controlling the heating element 3 to work so as to keep the temperature in the bread barrel 11 at 32-38 ℃, and performing secondary fermentation on the stirred dough for 60-240 min.
In this embodiment, specifically, the temperature in the first bread barrel 1111 is increased, so that the activity of yeast is enhanced to promote the maximum amount of carbon dioxide, thereby allowing the dough to be fully expanded and to form a fluffy structure due to fermentation.
Further, the baking stage specifically comprises: and controlling the heating element 3 to work to keep the temperature in the bread barrel 11 at 130-175 ℃, and baking the dough obtained after the second fermentation at a high temperature for 45-75 min to obtain the bread.
In this example, some of the water and carbon dioxide in the dough was evaporated, the starch was swollen, and finally the bread product was obtained by continuous baking at high temperature.
The invention also provides a bread maker 100, referring to fig. 1 and 3, the bread maker 100 comprises a shell 1 and an upper cover 2 covering the shell 1, wherein the shell 1 comprises a bread barrel 11 and an oven barrel 12 which are arranged from inside to outside in sequence; the bread maker 100 further comprises a heating element 3 arranged on the oven barrel 12, a stirring part 4 arranged in the bread barrel 11, an automatic feeding box 5 used for feeding materials into the bread barrel 11, and a controller 6;
referring to fig. 2, in the mixing stage of bread making, the controller 6 is configured to control the automatic feeding box 5 to feed the main bread material and the first portion of yeast into the bread barrel 11, and control the stirring member 4 to stir for a first preset time period, so as to uniformly mix the main bread material and the first portion of yeast into dough; and the number of the first and second groups,
during the kneading stage of bread making, the controller 6 is configured to control the heating element 3 to operate to maintain the temperature inside the bread barrel 11 at a first preset temperature, and control the stirring member 4 to stir the dough after the first fermentation for a second preset time period, so as to stir the dough into dough blanks; and controlling the automatic feeding box 5 to feed the second part of yeast into the bread barrel 11 within the second preset time.
In the present embodiment, the housing 1 is used for providing a space for making bread, specifically, the bread barrel 11 is used for containing materials, and the oven barrel 12 is used for heating the bread barrel 11. The upper cover 2 is used to cover the opening on the housing 1 to prevent foreign matters from falling into or maintain the air pressure in the housing 1. The automatic feeding box 5 is generally arranged above the bread barrel 11 and adjacent to the upper cover 2. The stirring element 4 and the heating element 3 can be produced by known techniques.
In order to conveniently put in the bread main material, the first part of yeast and the second part of yeast, the automatic feeding box 5 can be provided with a plurality of feeding bins to independently feed in various materials.
The controller 6 is generally installed on the main control board of the bread maker 100, and may include a control unit, and a timing unit, a stirring driving unit, a heating driving unit, etc. connected to the control unit. The stirring driving unit is used for driving the stirring member 4 to rotate, such as a rotating mode or a rotating speed. The heating driving unit is used for driving the heating element 3 to work so as to control the temperature in the bread barrel 11.
The bread making method applied by the bread maker 100 disclosed by the invention comprises the steps of putting the total yeast in two parts, wherein the yeast in the first part is relatively less in weight when being heavier than the yeast in the first part, so that the dough or dough embryos are prevented from becoming sour due to over fermentation while the fermentation time is prolonged to obtain more grain flavor; the second yeast portion focuses on the use of the aerobic respiration of the yeast to produce sufficient carbon dioxide. In addition, the first portion of yeast is added earlier in time to increase the moisture content of the dough or dough embryo, so that the starch in the dough or dough embryo can absorb enough moisture, and finally the finished bread product with soft mouthfeel and savory and mellow taste is obtained.
Further, in the kneading stage of the bread making, the controller 6 is further configured to:
controlling the heating element 3 to work so as to maintain the temperature in the bread barrel 11 at 20-25 ℃, and controlling the stirring piece 4 to stir the dough after the first fermentation for 8-15 min at the temperature so as to stir the dough into dough blanks; and controlling the automatic feeding box 5 to feed a second part of yeast into the bread barrel 11 when the stirring process is finished;
controlling the heating element 3 to work so that the temperature in the bread barrel 11 is 20-28 ℃, and controlling the stirring piece 4 to stir the dough after the second portion of the yeast is thrown into the bread barrel for 8-15 min at the temperature.
In this example, the dough was allowed to become soft and elastic by stirring the dough, while a second portion of yeast was added to the dough and mixed well with the dough.
Further, the controller 6 is further configured to, between the step of pouring the second portion of yeast into the bread barrel 11 and the step of stirring the dough pieces poured with the second portion of yeast:
controlling the heating element 3 to work so that the temperature in the bread barrel 11 is 20-25 ℃, and standing the dough blank for 20-40 min at the temperature so as to relax the dough blank.
In this example, referring to SC in FIG. 2, the dough is allowed to rest, and water generated by the respiration of the yeast replenishes the dough, and the starch in the bread material becomes softer after sufficient moisture has been absorbed.
The above description is only a preferred embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by using the contents of the present specification and the accompanying drawings, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (12)
1. A bread making method is applied to a bread machine and is characterized in that the bread machine comprises a shell, an automatic feeding box and an upper cover covering the shell, the shell comprises a bread barrel and an oven barrel which are sequentially arranged from inside to outside, a stirring piece is arranged in the bread barrel, and a heating element is arranged on the oven barrel;
the bread making method comprises the following steps: a mixing stage, a first fermentation stage, a dough kneading stage, a dough standing stage, a second fermentation stage and a baking stage, wherein,
the mixing stage comprises: controlling the automatic feeding box to feed the bread main material and a first part of yeast into the bread barrel, and controlling the stirring piece to stir for a first preset time so as to uniformly mix the bread main material and the first part of yeast into dough;
the kneading stage comprises: controlling the heating element to work so as to maintain the temperature in the bread barrel at a first preset temperature, and controlling the stirring piece to stir the dough after the first fermentation for a second preset time so as to stir the dough into dough blanks; and controlling the automatic feeding box to feed a second part of yeast into the bread barrel within the second preset time.
2. The method for making bread as claimed in claim 1, characterized in that said kneading phase comprises in particular:
controlling the heating element to work so as to keep the temperature in the bread barrel at 20-25 ℃, and controlling the stirring piece to stir the dough after the first fermentation for 8-15 min at the temperature so as to stir the dough into dough blanks; and controlling the automatic feeding box to feed a second part of yeast into the bread barrel when the stirring process is finished;
and controlling the heating element to work so that the temperature in the bread barrel is 20-28 ℃, and controlling the stirring piece to stir the dough blanks after the second part of the yeast is added for 8-15 min at the temperature.
3. The method of making bread as defined in claim 2, further comprising, between the steps of pouring said second portion of yeast into said bread barrel and stirring the dough pieces after pouring said second portion of yeast:
and controlling the heating element to work so that the temperature in the bread barrel is 20-25 ℃, and standing the dough blank for 20-40 min at the temperature so as to relax the dough blank.
4. The method of making bread as defined in claim 1, wherein said first portion of yeast is present in an amount of 25% to 40% by weight of the total amount of baker's yeast.
5. The bread making method according to claim 1 or 4, wherein the first predetermined period of time is 3 to 10 min.
6. The bread making method according to claim 1, characterised in that said first fermentation stage comprises in particular: and controlling the heating element to work so as to keep the temperature in the bread barrel at 20-25 ℃, and fermenting the dough for the first time, wherein the fermentation time is 60-240 min.
7. The bread making method according to claim 1, characterized in that the proofing phase comprises in particular: and controlling the heating element to work so as to keep the temperature in the bread barrel at 28-32 ℃, and proofing the stirred dough blank for 1-15 min.
8. The bread making method according to claim 1, characterised in that the second fermentation stage comprises in particular: and controlling the heating element to work so as to keep the temperature in the bread barrel at 32-38 ℃, and performing secondary fermentation on the stirred dough for 60-240 min.
9. The method for making bread as claimed in claim 1, characterized in that said baking phase comprises in particular: and controlling the heating element to work to keep the temperature in the bread barrel at 130-175 ℃, and baking the dough blank after the second fermentation at high temperature for making bread, wherein the high-temperature baking time is 45-75 min.
10. The bread maker is characterized by comprising a shell and an upper cover covering the shell, wherein the shell comprises a bread barrel and an oven barrel which are sequentially arranged from inside to outside; the bread maker also comprises a heating element arranged on the oven barrel, a stirring piece arranged in the bread barrel, an automatic feeding box used for feeding materials into the bread barrel, and a controller;
in the mixing stage of bread making, the controller is used for controlling the automatic feeding box to feed the bread main material and the first part of yeast into the bread barrel, and controlling the stirring piece to stir for a first preset time so as to uniformly mix the bread main material and the first part of yeast into dough; and the number of the first and second groups,
during the kneading stage of bread making, the controller is used for controlling the heating element to work so as to maintain the temperature in the bread barrel at a first preset temperature, and controlling the stirring piece to stir the dough after the first fermentation for a second preset time period so as to stir the dough into dough blanks; and controlling the automatic feeding box to feed a second part of yeast into the bread barrel within the second preset time.
11. The bread maker as claimed in claim 10, wherein in the kneading stage of the bread making, the controller is further configured to:
controlling the heating element to work so as to keep the temperature in the bread barrel at 20-25 ℃, and controlling the stirring piece to stir the dough after the first fermentation for 8-15 min at the temperature so as to stir the dough into dough blanks; and controlling the automatic feeding box to feed a second part of yeast into the bread barrel when the stirring process is finished;
and controlling the heating element to work so that the temperature in the bread barrel is 20-28 ℃, and controlling the stirring piece to stir the dough blanks after the second part of the yeast is added for 8-15 min at the temperature.
12. The bread maker as claimed in claim 11, wherein said controller is further configured to, between depositing said second portion of yeast into said bread barrel and agitating dough pieces deposited with said second portion of yeast:
and controlling the heating element to work so that the temperature in the bread barrel is 20-25 ℃, and standing the dough blank for 20-40 min at the temperature so as to relax the dough blank.
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| CN105670949B (en) * | 2016-01-07 | 2018-11-20 | 塔里木大学 | The preparation method of Xinjiang crusty pancake leavening, preparation method and Xinjiang crusty pancake |
| CN205809578U (en) * | 2016-06-08 | 2016-12-14 | 佛山市顺德区美的电热电器制造有限公司 | The custom feature of a kind of bread producing machine controls device and bread producing machine |
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2017
- 2017-03-29 CN CN201710199637.1A patent/CN108652464B/en active Active
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