CN108852077B - Bread making method, bread maker and computer readable storage medium - Google Patents
Bread making method, bread maker and computer readable storage medium Download PDFInfo
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- CN108852077B CN108852077B CN201710332899.0A CN201710332899A CN108852077B CN 108852077 B CN108852077 B CN 108852077B CN 201710332899 A CN201710332899 A CN 201710332899A CN 108852077 B CN108852077 B CN 108852077B
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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
- A47J44/00—Multi-purpose machines for preparing food with several driving units
- A47J44/02—Multi-purpose machines for preparing food with several driving units with provisions for drive either from top or from bottom, e.g. for separately-driven bowl
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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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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B19/00—Programme-control systems
- G05B19/02—Programme-control systems electric
- G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
Abstract
The invention discloses a bread making method, which is applied to a bread machine, wherein the bread machine is provided with an automatic feeding box for containing raw materials, and the bread making method comprises the following steps: a stirring stage, a first fermentation stage, a dough kneading stage, a dough standing stage, a second fermentation stage and a baking stage; the dough kneading stage comprises: putting the residual raw materials in the automatic feeding box into the bread barrel; and controlling a stirring blade of the bread maker to rotate at a first preset rotating speed within a first preset time length so as to stir the raw materials in a bread barrel of the bread maker. The invention also discloses a bread maker and a computer readable storage medium. According to the invention, the raw materials are separately fed in the bread making process, so that the secondary fermentation of the raw materials can be realized, namely, the fermentation speed and efficiency of the raw materials are improved through the first fermentation stage and the second fermentation stage, the bread flour can be ensured to be fully fermented, the made bread is soft in taste and sufficient in fragrance, the taste of the bread is improved, and the utilization rate of the bread maker can be further improved.
Description
Technical Field
The invention relates to the technical field of bread makers, in particular to a bread making method, a bread maker and a computer readable storage medium.
Background
The bread maker is a machine for automatically making bread, fermenting and baking various breads, and the bread maker capable of easily making various breads is increasingly popular with people along with the continuous improvement of the living standard of people. Bread materials made by bread makers are safer and more secure than commercially available bread, and therefore, bread makers are increasingly used in homes.
At present, the existing bread machine generally adopts a direct fermentation method, and specifically, all raw materials are put into the bread machine at one time, stirred at one time, proofed at one time and then baked into bread. However, the bread making method has the defects of slow fermentation of bread raw materials, insufficient soft mouthfeel and insufficient aroma, so that the utilization rate of the bread maker is greatly influenced.
Disclosure of Invention
The invention provides a bread making method, a bread maker and a computer readable storage medium, and aims to solve the technical problem that bread raw materials are slowly fermented in the bread making process of putting all raw materials into the bread maker at one time.
In order to achieve the above object, the present invention provides a bread making method applied to a bread machine provided with an automatic feeding box for containing raw materials, the bread making method comprising the steps of: stirring stage, first fermentation stage, kneading stage, waking up the face stage, second fermentation stage and toasting stage, wherein, kneading stage includes:
putting the residual raw materials in the automatic feeding box into the bread barrel, wherein the residual raw materials are other raw materials except the raw materials in the current bread barrel in the raw materials required for making bread;
controlling the stirring blade of the bread maker to rotate at a first preset rotating speed within a first preset time length so as to stir the raw materials in the bread barrel of the bread maker.
Preferably, the stirring phase comprises: and controlling a stirring blade of the bread machine to rotate at a second preset rotating speed within a second preset time period so as to stir the raw materials in the bread barrel of the bread machine, wherein the range of the second preset time period is 10-20 minutes, and the range of the second preset rotating speed is 180-240 r/min.
Preferably, the first fermentation stage comprises: and controlling the temperature in the bread barrel to be maintained at the first preset temperature within a third preset time period.
Preferably, the third preset time is 2-4 hours, and the first preset temperature is 25 ℃.
Preferably, the range of the first preset time is 20-40 minutes, and the range of the first preset rotating speed is 180-240 r/min.
Preferably, the awake phase includes: and controlling the temperature in the bread barrel to be maintained at a second preset temperature within a fourth preset time, wherein the range of the fourth preset time is 10-30 minutes, and the range of the second preset temperature is 25-28 ℃.
Preferably, the second fermentation stage comprises: and controlling the temperature in the bread barrel to be maintained at a third preset temperature within a fifth preset time period, wherein the range of the fifth preset time period is 20-60 minutes, and the range of the third preset temperature is 30-35 ℃.
Preferably, the baking stage comprises:
controlling a heating body of the bread maker to heat so as to enable the temperature in a bread barrel of the bread maker to rise to a fourth preset temperature, wherein the range of the fourth preset temperature is 120-150 ℃;
and when the temperature reaches a fourth preset temperature, controlling the temperature in the ladle barrel to be maintained at the fourth preset temperature within a sixth preset time, wherein the sixth preset time is within a range of 30-60 minutes.
In addition, to achieve the above object, the present invention also provides a bread maker provided with an automatic feeding box for receiving raw materials, the bread maker further comprising: a memory, a processor, and a bread making program stored on the memory and executable on the processor, wherein:
the bread making program, when executed by the processor, implements the steps of the bread making method of any of the above.
Further, to achieve the above object, the present invention also provides a computer-readable storage medium having stored thereon a bread making program that, when executed by a processor, realizes the steps of the bread making method according to any one of the above.
According to the bread making machine, the raw materials are separately put in the bread making process through the steps of processing the bread raw materials in the stirring stage, the first fermentation stage, the dough kneading stage, the dough standing stage, the second fermentation stage and the baking stage, the rest raw materials in the automatic feeding box are put into the bread barrel, and then the stirring blade of the bread making machine is controlled to rotate at the first preset rotating speed within the first preset time period, so that the raw materials are separately fed in the bread making process, the fermentation speed and the fermentation efficiency of the raw materials are improved, the bread powder can be guaranteed to be fully fermented, the made bread is soft in taste and sufficient in fragrance, the taste of the bread is improved, and the utilization rate of the bread making machine can be further improved.
Drawings
FIG. 1 is a schematic flow chart of an embodiment of a bread making method according to the present invention;
FIG. 2 is a schematic diagram of the temperature profile of the bread making method of the present invention at various stages.
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.
The invention provides a bread making method. Referring to fig. 1 and 2, fig. 1 is a schematic flow chart of an embodiment of the bread making method of the present invention, and fig. 2 is a schematic temperature change curve of each stage of the bread making method of the present invention.
In this embodiment, the bread making method is applied to a bread maker provided with an automatic feeding box for containing raw materials, and includes:
step S10, stirring;
in this embodiment, when the bread maker is used to make bread, firstly, yeast, most bread flour and most water are put into the bread barrel, and the specific amount of putting is reasonably set according to the recipe of the bread, for example, if the recipe of the bread: 350g of bread flour, 24g of white granulated sugar, 12g of milk powder, 6g of salt, 3g of dry yeast, 24g of butter and 250g of water, 70% of the bread flour, 70% of the water and the yeast can be put into a bread barrel in advance, namely 245g of the bread flour, 175g of the water and 3g of the dry yeast are put into the bread barrel, and the rest raw materials are respectively put into an automatic feeding box of a bread maker. 245g of bread flour, 175g of water and 3g of dry yeast are put into a bread barrel, namely when raw materials with preset proportion are put into the bread barrel, a user can trigger a bread making instruction through a control key of a control interface of the bread barrel, and when the bread control instruction is received, a bread making process is executed.
Specifically, step S10 includes: and controlling the stirring blade of the bread machine to rotate at a second preset rotating speed within a second preset time length so as to stir the raw materials in the bread barrel of the bread machine.
The second preset duration and the second preset rotation speed can be reasonably set, for example, the range of the second preset duration is 10-20 minutes, and the range of the second preset rotation speed is 180-240 r/min.
In this embodiment, after a user puts a part of the raw materials into the bread barrel, the bread machine can be started to operate through a start button of the bread machine, and the bread machine first stirs the raw materials in the bread barrel, specifically, the stirring blade of the bread machine is controlled to rotate at a second preset rotating speed within a second preset time period to stir the raw materials in the bread barrel of the bread machine, and then the raw materials in the bread barrel are stirred uniformly, so that the raw materials in the bread barrel are roughly agglomerated to form a dough.
Step S20, a first fermentation stage;
the first fermentation stage of step S20 specifically includes: and controlling the temperature in the bread barrel to be maintained at the first preset temperature within a third preset time period.
In this embodiment, the first fermentation stage increases the volume of the dough by 2-3 times, and the smaller the volume of the dough, the yeast in the dough is concentrated, so as to improve the fermentation speed and efficiency of the dough. The third preset time and the first preset temperature can be reasonably set, for example, the third preset time ranges from 2 hours to 4 hours, and the first preset temperature is 25 ℃.
Step S30, kneading dough;
in particular, in the present embodiment, the bread maker is provided with an automatic feeding box for receiving raw materials, which is provided with a plurality of independent receiving spaces for receiving different raw materials, for example. The bread can be divided into a plurality of areas, bread flour, butter, salt, sugar, fruit material, water and the like can be respectively placed in the areas, the automatic feeding box can be controlled by the bread maker to automatically feed, and the step S30 comprises the following steps:
step S31, throwing the residual raw materials in the automatic feeding box into the bread barrel, wherein the residual raw materials are other raw materials except the raw materials in the current bread barrel in the raw materials required for making bread;
in this embodiment, when the bread maker is used to make bread, after yeast, most bread flour and most water are put into the bread barrel, the rest of the raw materials are respectively placed in the bread maker automatic feeding box, for example, if the recipe of bread recipe: 350g of bread flour, 24g of white granulated sugar, 12g of milk powder, 6g of salt, 3g of dry yeast, 24g of butter and 250g of water, 70% of bread flour, 70% of water and yeast can be put into a bread barrel in advance, namely, 245g of bread flour, 175g of water and 3g of dry yeast are put into the bread barrel, 105g of bread flour, 24g of white granulated sugar, 12g of milk powder, 6g of salt, 24g of butter and 75g of water, namely, the rest raw materials are respectively placed into an automatic feeding box of the bread maker, and specifically, a user can respectively place the rest raw materials into the automatic feeding box of the bread maker at any time before a dough kneading stage, for example, when the raw materials with preset proportion are put into the bread barrel, at a stirring stage or at a first fermentation stage. After fermentation through the first fermentation stage, the raw materials in the automatic feeding box are fed into the bread barrel, so that all the raw materials for making bread are fed into the bread barrel.
And step S32, controlling the stirring blade of the bread maker to rotate at a first preset rotating speed within a first preset time period so as to stir the raw materials in the bread barrel of the bread maker. The range of the first preset duration is 20-40 minutes, and the range of the first preset rotating speed is 180-240 r/min.
In this embodiment, after the raw materials in the automatic feeding box are fed into the bread barrel, the stirring blade of the bread machine is controlled to rotate at a first preset rotation speed within a first preset time period to stir the raw materials in the bread barrel of the bread machine, so that the raw materials just fed into the bread barrel and the seed dough fermented in the first fermentation stage are uniformly stirred, and further the main dough is formed.
The first preset duration and the first preset rotating speed can be reasonably set, for example, the range of the first preset duration is 20-40 minutes, the range of the first preset rotating speed is 180-240 r/min, and the first preset rotating speed can be the same as or different from the second preset rotating speed.
Step S40, waking up;
the waking stage specifically comprises the following steps: and controlling the temperature in the bread barrel to be maintained at the second preset temperature within a fourth preset time period.
In this embodiment, the temperature in the bread barrel is maintained at the second preset temperature for the fourth preset time, so that the protein chain of the main dough obtained in the kneading stage is sufficiently loosened, and the protein chain of the main dough is spread, so that the main dough after being molded achieves a more chewy, elastic and smooth mouthfeel. The fourth preset time and the second preset temperature can be reasonably set, for example, the range of the fourth preset time is 10-30 minutes, and the range of the second preset temperature is 25-28 ℃.
Step S50, a second fermentation stage;
in this example, the second fermentation stage comprises: and controlling the temperature in the bread barrel to be maintained at the third preset temperature within a fifth preset time period.
In this embodiment, after the dough proofing process is finished, the bread maker enters a second fermentation stage to ferment the main dough obtained in the dough proofing stage, so that the main dough is sufficiently fermented and expanded, the volume of the main dough is increased by about 3 times of that before fermentation, and a fluffy bread blank is formed.
The fifth preset time and the third preset temperature can be reasonably set, for example, the range of the fifth preset time is 20-60 minutes, and the range of the third preset temperature is 30-35 ℃.
Step S60, baking stage.
Specifically, the baking stage comprises:
step S61, controlling a heating body of the bread maker to heat so as to enable the temperature in a bread barrel of the bread maker to rise to a fourth preset temperature, wherein the range of the fourth preset temperature is 120-150 ℃;
and step S62, when the temperature reaches a fourth preset temperature, controlling the temperature in the packaging barrel to be maintained at the fourth preset temperature within a sixth preset time, wherein the sixth preset time is 30-60 minutes.
In the embodiment, after the fermentation stage is finished, the main dough obtained in the dough standing stage is fermented in the second fermentation stage to form fluffy bread blanks, and the proofed bread blanks are baked at high temperature in the baking stage to prepare the bread, so that the dough forms a better network structure, the dough is more mature, the special bread fermentation fragrance can be generated, and the mouthfeel of the bread is improved.
The sixth preset time and the fourth preset temperature can be reasonably set, for example, the range of the sixth preset time is 30-60 minutes, and the range of the fourth preset temperature is 120-150 ℃.
In this embodiment, when the temperature reaches the fourth preset temperature, the heating may be stopped, then the current temperature in the bread barrel is detected in real time, and when the detected current temperature is not within the range of the fourth preset temperature, for example, when the current temperature is lower than the lowest temperature of the range of the fourth preset temperature, the heating body is controlled to heat the bread barrel so that the temperature in the bread barrel reaches the fourth preset temperature, and the above-mentioned process is executed in a circulating manner until the duration of the temperature maintained at the fourth preset temperature reaches the sixth preset duration. Of course, when the current temperature is lower than the lowest temperature of the range of the fourth preset temperature, the heating body may be controlled to perform heating with other heating powers.
Referring to fig. 2, in fig. 2, 70% bread flour, 70% water and all yeast are put into a bread barrel before bread making, and then the bread barrel enters a stirring stage to be stirred for 20 minutes; after stirring, entering a first fermentation stage, keeping the temperature in the bread barrel at 25 ℃ within 3 hours, and fully fermenting the raw materials in the bread barrel; after the first fermentation is finished, a dough kneading stage is carried out, the raw materials in the automatic feeding box are firstly fed into the bread barrel, the stirring blade of the bread machine is controlled to rotate at a first preset rotating speed within 30 minutes, then the dough standing stage is carried out, and the temperature in the bread barrel is controlled to be maintained at 28 ℃ within 20 minutes; after the dough leavening is finished, the dough leavening enters a second fermentation stage, the temperature in the bread barrel is controlled to be maintained at 35 ℃ within 30 minutes, and then baking is carried out, so that the fermentation efficiency and speed of the raw materials are improved due to the fermentation of the first fermentation stage and the second fermentation stage, and meanwhile, the bread flour can be ensured to be fully fermented.
According to the bread making method provided by the embodiment, the bread raw materials are processed through the stirring stage, the first fermentation stage, the dough kneading stage, the dough standing stage, the second fermentation stage and the baking stage, the rest raw materials in the automatic feeding box are fed into the bread barrel, and then the stirring blade of the bread maker is controlled to rotate at the first preset rotating speed within the first preset time, so that the raw materials are separately fed in the bread making process, and further, the secondary fermentation of the raw materials can be realized, namely, the fermentation speed and efficiency of the raw materials are improved through the first fermentation stage and the second fermentation stage, and the bread flour can be ensured to be fully fermented, so that the made bread is soft in taste and sufficient in fragrance, the taste of the bread is improved, and the utilization rate of the bread maker can be improved.
The invention further provides a bread maker. The bread maker is provided with an automatic feeding box for accommodating raw materials, and further comprises: the bread making device comprises a memory, a processor and a bread making program which is stored on the memory and can run on the processor, wherein when the processor calls the bread making program stored in the memory, the following operations are executed:
a stirring stage, controlling a stirring blade of the bread machine to rotate at a second preset rotating speed within a second preset time length so as to stir the raw materials in the bread barrel of the bread machine;
in this embodiment, when the bread maker is used to make bread, firstly, yeast, most bread flour and most water are put into the bread barrel, and the specific amount of putting is reasonably set according to the recipe of the bread, for example, if the recipe of the bread: 350g of bread flour, 24g of white granulated sugar, 12g of milk powder, 6g of salt, 3g of dry yeast, 24g of butter and 250g of water, 70% of the bread flour, 70% of the water and the yeast can be put into a bread barrel in advance, namely 245g of the bread flour, 175g of the water and 3g of the dry yeast are put into the bread barrel, and the rest raw materials are respectively put into an automatic feeding box of a bread maker. 245g of bread flour, 175g of water and 3g of dry yeast are put into a bread barrel, namely when raw materials with preset proportion are put into the bread barrel, a user can trigger a bread making instruction through a control key of a control interface of the bread barrel, and when the bread control instruction is received, a bread making process is executed.
The second preset duration and the second preset rotation speed can be reasonably set, for example, the range of the second preset duration is 10-20 minutes, and the range of the second preset rotation speed is 180-240 r/min.
In this embodiment, after a user puts a part of the raw materials into the bread barrel, the bread machine can be started to operate through a start button of the bread machine, and the bread machine first stirs the raw materials in the bread barrel, specifically, the stirring blade of the bread machine is controlled to rotate at a second preset rotating speed within a second preset time period to stir the raw materials in the bread barrel of the bread machine, and then the raw materials in the bread barrel are stirred uniformly, so that the raw materials in the bread barrel are roughly agglomerated to form a dough.
And in the first fermentation stage, controlling the temperature in the bread barrel to be maintained at the first preset temperature within a third preset time period.
In this embodiment, the first fermentation stage increases the volume of the dough by 2-3 times, and the smaller the volume of the dough, the yeast in the dough is concentrated, so as to improve the fermentation speed and efficiency of the dough. The third preset time and the first preset temperature can be reasonably set, for example, the third preset time ranges from 2 hours to 4 hours, and the first preset temperature is 25 ℃.
In particular, in the present embodiment, the bread maker is provided with an automatic feeding box for receiving raw materials, which is provided with a plurality of independent receiving spaces for receiving different raw materials, for example. The bread maker can be divided into a plurality of areas, bread flour, butter, salt, sugar, fruit materials, water and the like can be respectively placed in the areas, and the automatic feeding box can be controlled by the bread maker to automatically feed.
Kneading dough;
specifically, the kneading stage comprises: putting the residual raw materials in the automatic feeding box into the bread barrel, wherein the residual raw materials are other raw materials except the raw materials in the current bread barrel in the raw materials required for making bread;
controlling a stirring blade of the bread machine to rotate at a first preset rotating speed within a first preset time period so as to stir the raw materials in the bread barrel of the bread machine, wherein the range of the first preset time period is 20-40 minutes, and the range of the first preset rotating speed is 180-240 r/min.
In this embodiment, when the bread maker is used to make bread, after yeast, most bread flour and most water are put into the bread barrel, the rest of the raw materials are respectively placed in the bread maker automatic feeding box, for example, if the recipe of bread recipe: 350g of bread flour, 24g of white granulated sugar, 12g of milk powder, 6g of salt, 3g of dry yeast, 24g of butter and 250g of water, 70% of bread flour, 70% of water and yeast can be put into a bread barrel in advance, namely, 245g of bread flour, 175g of water and 3g of dry yeast are put into the bread barrel, 105g of bread flour, 24g of white granulated sugar, 12g of milk powder, 6g of salt, 24g of butter and 75g of water, namely, the rest raw materials are respectively placed into an automatic feeding box of the bread machine, and specifically, a user can respectively place the rest raw materials into the automatic feeding box of the bread machine at any time of a dough kneading stage, for example, when the raw materials with preset proportion are put into the bread barrel, at a stirring stage or at a first fermentation stage. After fermentation through the first fermentation stage, the raw materials in the automatic feeding box are fed into the bread barrel, so that all the raw materials for making bread are fed into the bread barrel.
In this embodiment, after the raw materials in the automatic feeding box are fed into the bread barrel, the stirring blade of the bread machine is controlled to rotate at a first preset rotation speed within a first preset time period to stir the raw materials in the bread barrel of the bread machine, so that the raw materials just fed into the bread barrel and the seed dough fermented in the first fermentation stage are uniformly stirred, and further the main dough is formed. The first preset duration and the first preset rotating speed can be reasonably set, for example, the range of the first preset duration is 20-40 minutes, and the range of the first preset rotating speed is 180-240 r/min.
And in the dough standing stage, controlling the temperature in the bread barrel to be maintained at a second preset temperature within a fourth preset time period.
In this embodiment, the temperature in the bread barrel is maintained at the second preset temperature for the fourth preset time, so that the protein chain of the main dough obtained in the kneading stage is sufficiently loosened, and the protein chain of the main dough is spread, so that the main dough after being molded achieves a more chewy, elastic and smooth mouthfeel. The fourth preset time and the second preset temperature can be reasonably set, for example, the range of the fourth preset time is 10-30 minutes, and the range of the second preset temperature is 25-28 ℃.
And a second fermentation stage, controlling the temperature in the bread barrel to be maintained at a third preset temperature within a fifth preset time period.
In this embodiment, after the dough proofing process is finished, the bread maker enters a second fermentation stage to ferment the main dough obtained in the dough proofing stage, so that the main dough is sufficiently fermented and expanded, the volume of the main dough is increased by about 3 times of that before fermentation, and a fluffy bread blank is formed.
The fifth preset time and the third preset temperature can be reasonably set, for example, the range of the fifth preset time is 20-60 minutes, and the range of the third preset temperature is 30-35 ℃.
And (5) a baking stage.
Specifically, the baking stage comprises: controlling a heating body of the bread maker to heat so as to enable the temperature in a bread barrel of the bread maker to rise to a fourth preset temperature, wherein the range of the fourth preset temperature is 120-150 ℃;
and when the temperature reaches a fourth preset temperature, controlling the temperature in the ladle barrel to be maintained at the fourth preset temperature within a sixth preset time, wherein the sixth preset time is within a range of 30-60 minutes.
In the embodiment, after the fermentation stage is finished, the main dough obtained in the dough standing stage is fermented in the second fermentation stage to form fluffy bread blanks, and the proofed bread blanks are baked at high temperature in the baking stage to prepare the bread, so that the dough forms a better network structure, the dough is more mature, the special bread fermentation fragrance can be generated, and the mouthfeel of the bread is improved.
The sixth preset time and the fourth preset temperature can be reasonably set, for example, the range of the sixth preset time is 30-60 minutes, and the range of the fourth preset temperature is 120-150 ℃.
In this embodiment, when the temperature reaches the fourth preset temperature, the heating may be stopped, then the current temperature in the bread barrel is detected in real time, and when the detected current temperature is not within the range of the fourth preset temperature, for example, when the current temperature is lower than the lowest temperature of the range of the fourth preset temperature, the heating body is controlled to heat the bread barrel so that the temperature in the bread barrel reaches the fourth preset temperature, and the above-mentioned process is executed in a circulating manner until the duration of the temperature maintained at the fourth preset temperature reaches the sixth preset duration. Of course, when the current temperature is lower than the lowest temperature of the range of the fourth preset temperature, the heating body may be controlled to perform heating with other heating powers.
Referring to fig. 2, in fig. 2, 70% bread flour, 70% water and all yeast are put into a bread barrel before bread making, and then the bread barrel enters a stirring stage to be stirred for 20 minutes; after stirring, entering a first fermentation stage, keeping the temperature in the bread barrel at 25 ℃ within 3 hours, and fully fermenting the raw materials in the bread barrel; after the first fermentation is finished, a dough kneading stage is carried out, the raw materials in the automatic feeding box are firstly fed into the bread barrel, the stirring blade of the bread machine is controlled to rotate at a first preset rotating speed within 30 minutes, then the dough standing stage is carried out, and the temperature in the bread barrel is controlled to be maintained at 28 ℃ within 20 minutes; after the dough leavening is finished, the dough leavening enters a second fermentation stage, the temperature in the bread barrel is controlled to be maintained at 35 ℃ within 30 minutes, and then baking is carried out, so that the fermentation efficiency and speed of the raw materials are improved due to the fermentation of the first fermentation stage and the second fermentation stage, and meanwhile, the bread flour can be ensured to be fully fermented.
According to the bread maker provided by the embodiment, the bread raw materials are processed through the stirring stage, the first fermentation stage, the dough kneading stage, the dough standing stage, the second fermentation stage and the baking stage, the raw materials in the automatic feeding box are fed into the bread barrel, and then the stirring blades of the bread maker are controlled to rotate at the first preset rotating speed within the first preset time, so that the raw materials are separately fed in the bread making process, the secondary fermentation of the raw materials can be realized, namely, the fermentation speed and efficiency of the raw materials are improved through the first fermentation stage and the second fermentation stage, the bread flour can be ensured to be fully fermented, the made bread is soft in taste and sufficient in fragrance, the taste of the bread is improved, and the utilization rate of the bread maker can be improved.
The present invention further provides a computer-readable storage medium having stored thereon a bread making program, which when executed by a processor, performs the steps of:
a stirring stage, controlling a stirring blade of the bread machine to rotate at a second preset rotating speed within a second preset time length so as to stir the raw materials in the bread barrel of the bread machine; the second preset time and the second preset rotating speed can be reasonably set, for example, the range of the second preset time is 10-20 minutes, and the range of the second preset rotating speed is 180-240 r/min;
and in the first fermentation stage, controlling the temperature in the bread barrel to be maintained at the first preset temperature within a third preset time period.
Kneading dough; specifically, the kneading stage comprises: putting the residual raw materials in the automatic feeding box into the bread barrel, wherein the residual raw materials are other raw materials except the raw materials in the current bread barrel in the raw materials required for making bread; controlling a stirring blade of the bread machine to rotate at a first preset rotating speed within a first preset time period so as to stir the raw materials in the bread barrel of the bread machine, wherein the range of the first preset time period is 20-40 minutes, and the range of the first preset rotating speed is 180-240 r/min.
And in the dough standing stage, controlling the temperature in the bread barrel to be maintained at a second preset temperature within a fourth preset time period. The range of the fourth preset time is 10-30 minutes, and the range of the second preset temperature is 25-28 ℃.
And a second fermentation stage, controlling the temperature in the bread barrel to be maintained at a third preset temperature within a fifth preset time period. The fifth preset time and the third preset temperature can be reasonably set, for example, the range of the fifth preset time is 20-60 minutes, and the range of the third preset temperature is 30-35 ℃.
And (5) a baking stage. Specifically, the baking stage comprises: controlling a heating body of the bread maker to heat so as to enable the temperature in a bread barrel of the bread maker to rise to a fourth preset temperature, wherein the range of the fourth preset temperature is 120-150 ℃; and when the temperature reaches a fourth preset temperature, controlling the temperature in the ladle barrel to be maintained at the fourth preset temperature within a sixth preset time, wherein the sixth preset time is within a range of 30-60 minutes. The sixth preset time and the fourth preset temperature can be reasonably set, for example, the range of the sixth preset time is 30-60 minutes, and the range of the fourth preset temperature is 120-150 ℃.
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 (9)
1. A bread making method is applied to a bread machine and is characterized in that the bread machine is provided with an automatic feeding box for containing raw materials, and the bread making method sequentially comprises the following steps: a stirring stage, a first fermentation stage, a dough kneading stage, a dough standing stage, a second fermentation stage and a baking stage; wherein the first fermentation stage comprises: controlling the temperature in the bread barrel to be maintained at the first preset temperature in a third preset time period, wherein the dough standing phase comprises the following steps: controlling the temperature in the bread barrel to be maintained at a second preset temperature within a fourth preset time period, wherein the second fermentation stage comprises: controlling the temperature in the bread barrel to be maintained at a third preset temperature within a fifth preset time period; the first preset temperature is less than or equal to the second preset temperature, and the second preset temperature is less than the third preset temperature;
the kneading stage comprises:
putting the residual raw materials in the automatic feeding box into the bread barrel, wherein the residual raw materials are other raw materials except the raw materials in the current bread barrel in the raw materials required for making bread; the rest raw materials comprise bread flour;
controlling the stirring blade of the bread maker to rotate at a first preset rotating speed within a first preset time length so as to stir the raw materials in the bread barrel of the bread maker.
2. The bread making method of claim 1, wherein said stirring phase comprises: and controlling a stirring blade of the bread machine to rotate at a second preset rotating speed within a second preset time period so as to stir the raw materials in the bread barrel of the bread machine, wherein the range of the second preset time period is 10-20 minutes, and the range of the second preset rotating speed is 180-240 r/min.
3. The bread making method of claim 1, wherein the third predetermined period of time ranges from 2 to 4 hours, and the first predetermined temperature is 25 ℃.
4. The method of making bread as defined in claim 1, wherein said first predetermined period of time is in the range of 20 to 40 minutes and said first predetermined speed is in the range of 180 to 240 r/min.
5. The bread making method of claim 1, wherein the fourth predetermined time period is in the range of 10 to 30 minutes, and the second predetermined temperature is in the range of 25 ℃ to 28 ℃.
6. The bread making method of claim 1, wherein the fifth predetermined time period is in the range of 20 to 60 minutes, and the third predetermined temperature is in the range of 30 to 35 ℃.
7. A method of making bread as claimed in any one of claims 1 to 6, characterised in that said baking stage comprises:
controlling a heating body of the bread maker to heat so as to enable the temperature in a bread barrel of the bread maker to rise to a fourth preset temperature, wherein the range of the fourth preset temperature is 120-150 ℃;
and when the temperature in the bread barrel reaches a fourth preset temperature, controlling the temperature in the bread barrel to be maintained at the fourth preset temperature within a sixth preset time, wherein the sixth preset time is within a range of 30-60 minutes.
8. A bread maker, characterized in that the bread maker is provided with an automatic feeding box for containing raw materials, the bread maker further comprising: a memory, a processor, and a bread making program stored on the memory and executable on the processor, wherein:
the bread making program when executed by the processor implements the steps of the bread making method according to any one of claims 1 to 7.
9. A computer-readable storage medium, having stored thereon a bread making program, which when executed by a processor, implements the steps of the bread making method according to any one of claims 1 to 7.
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| JPH11346930A (en) * | 1998-06-08 | 1999-12-21 | Matsushita Electric Ind Co Ltd | Automatic bread baking machine |
| CN2462824Y (en) * | 2001-02-13 | 2001-12-05 | 李抚立 | Oven |
| KR20120003533A (en) * | 2010-07-05 | 2012-01-11 | (주)송림엔지니어링 | Fermented soybeans molding machine |
| CN102283592B (en) * | 2011-07-21 | 2014-02-26 | 美的集团股份有限公司 | Semi-automatic bread maker for producing fancy bread and production method thereof |
| CN202408554U (en) * | 2011-12-01 | 2012-09-05 | 李文庆 | Bread maker |
| JP5617871B2 (en) * | 2012-04-20 | 2014-11-05 | パナソニック株式会社 | Automatic bread machine |
| JP5810280B2 (en) * | 2012-07-20 | 2015-11-11 | パナソニックＩｐマネジメント株式会社 | Automatic bread machine |
| CN104207661A (en) * | 2014-09-28 | 2014-12-17 | 浙江绍兴苏泊尔生活电器有限公司 | Bread making method and bread maker |
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