CN109758007B - Bread making method and bread machine - Google Patents
Bread making method and bread machine Download PDFInfo
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- CN109758007B CN109758007B CN201711110394.6A CN201711110394A CN109758007B CN 109758007 B CN109758007 B CN 109758007B CN 201711110394 A CN201711110394 A CN 201711110394A CN 109758007 B CN109758007 B CN 109758007B
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Abstract
The invention discloses a bread making method, which is applied to a bread machine, wherein the bread machine comprises a bread barrel and a steam generating device, and the bread making method comprises the following steps: and when the bread making is in the baking stage, controlling the steam generating device to spray steam into the bread barrel according to the temperature in the bread barrel. The invention also discloses a bread maker. The invention ensures that the prepared bread has softer taste, smoother bread surface and more uniform baking color, thereby improving the taste and the appearance of the bread and correspondingly improving the utilization rate.
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
With the development of science and technology and the increasing living standard of people, more and more food making machines, such as bread making machines, are produced, which can automatically complete the whole process of making bread.
At present, bread is made by a bread machine mainly through the processes of stirring, fermenting, kneading, proofing, baking and the like, and the made bread often has the problems of insufficient softness, dry and hard bursting of the surface skin, uneven baking color and the like, and the main reasons are as follows: the temperature of the bread rises too fast in the baking stage, the humidity in the barrel is not enough, the surface of the dough is dried and crusted quickly, the inside of the dough cannot be fully expanded, and the gas breaks the surface skin to cause bursting, so that the utilization rate of the bread maker, the product attractiveness and the taste are greatly influenced.
Disclosure of Invention
The invention mainly aims to provide a bread making method and a bread machine, and aims to solve the technical problems of insufficient softness of bread, dry and hard bursting of skin, uneven baking color and the like in the existing bread making process.
In order to achieve the above object, the present invention provides a bread making method applied to a bread machine, the bread machine including a bread barrel, the bread machine further including a steam generating device, the bread making method including:
and when the bread making is in the baking stage, controlling the steam generating device to spray steam into the bread barrel according to the temperature in the bread barrel.
Preferably, the bread maker is provided with a temperature sensor, and the controlling the steam generating device to spray the steam into the bread barrel according to the temperature in the bread barrel when the bread making is in the baking stage comprises:
when the bread making is in the baking stage, starting the steam generating device for preheating so as to generate steam in the preheating process;
reading the temperature in the bread barrel detected by the temperature sensor;
and controlling the steam generating device to spray steam into the bread barrel according to the temperature in the bread barrel.
Preferably, the controlling the steam generating device to inject the steam into the bread barrel according to the temperature in the bread barrel comprises:
judging whether the temperature in the bread barrel reaches a preset temperature threshold value or not;
and when the temperature in the bread barrel reaches a preset temperature threshold value, controlling the steam generating device to spray steam into the bread barrel for a time length corresponding to the preset temperature threshold value, and executing the step of reading the temperature in the bread barrel detected by the temperature sensor.
Preferably, when the temperature in the bread barrel reaches a preset temperature threshold, the controlling the steam generating device to inject the steam into the bread barrel for a time period corresponding to the preset temperature threshold includes:
and when the temperature in the bread barrel reaches (60+20N) DEG C, controlling the steam generating device to spray steam into the bread barrel for the duration of (5+ k x N) seconds, wherein k represents any value from 0 to 5, N represents the Nth time of spraying steam, and N is N +1 and is a positive integer.
Preferably, the bread making method further comprises:
and when the temperature in the bread barrel reaches a preset baking temperature, controlling the steam generating device to stop spraying steam.
Further, in order to achieve the above object, the present invention also provides a bread maker, which comprises a body, a cover, a bread barrel, a heating device, a stirring device, and a control device, wherein the cover is internally provided with a steam generating device; the control device is used for: and when the bread making is in the baking stage, controlling the steam generating device to spray steam into the bread barrel according to the temperature in the bread barrel.
Preferably, the bread maker further comprises a temperature sensor, and the control device is further configured to:
when the bread making is in the baking stage, starting the steam generating device for preheating so as to generate steam in the preheating process; reading the temperature in the bread barrel detected by the temperature sensor; and controlling the steam generating device to spray steam into the bread barrel according to the temperature in the bread barrel.
Preferably, the control device is further configured to:
judging whether the temperature in the bread barrel reaches a preset temperature threshold value or not; and when the temperature in the bread barrel reaches a preset temperature threshold value, controlling the steam generating device to spray steam into the bread barrel for a time length corresponding to the preset temperature threshold value.
Preferably, the control device is further configured to:
and when the temperature in the bread barrel reaches (60+20N) DEG C, controlling the steam generating device to spray steam into the bread barrel for the duration of (5+ k x N) seconds, wherein k represents any value from 0 to 5, N represents the Nth time of spraying steam, and N is N +1 and is a positive integer.
Preferably, the cover is positioned above the bread barrel, the steam generating device comprises a water storage box, a steam generator and a steam nozzle, and the steam generator is arranged between the water storage box and the steam nozzle; the steam spray head penetrates the lid to spray steam into the bread barrel when the steam generator is operated.
When the bread is in a baking stage, the steam generating device is controlled to spray steam into the bread barrel according to the temperature in the bread barrel, so that the too fast rise of the temperature of the bread is delayed, and meanwhile, the humidity in the bread barrel is increased, so that the taste of the bread is softer, the surface of the bread is smoother, the baking color is more uniform, the taste and the attractiveness of the bread are improved, and meanwhile, the utilization rate of the bread machine is correspondingly 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 flow chart of another embodiment of the bread making method according to the invention;
FIG. 3 is a schematic diagram illustrating a detailed flow of step S60 in FIG. 2;
FIG. 4 is a detailed flowchart of step S603 in FIG. 3;
FIG. 5 is a schematic structural diagram of an embodiment of the bread maker of the present invention;
fig. 6 is a schematic structural view of the steam generating device in fig. 5.
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, fig. 1 is a schematic flow chart of an embodiment of a bread making method of the present invention.
In this embodiment, the bread making process is divided into the following making stages: the mixing stage, the relaxing stage, the kneading stage, the fermenting stage, the proofing stage and the baking stage are shown in table 1, and table 1 is a preferred embodiment of the bread making process of the present invention.
TABLE 1
Wherein "- -" means that no stirring treatment was performed at this stage.
The following describes the various stages of bread making according to the present invention.
Step S10, stirring;
in this embodiment, when bread is made by using a bread maker, the raw materials are put into a bread barrel and uniformly stirred, and the specific putting amount is set reasonably according to a bread recipe formula, for example, the bread recipe formula: 350g of bread flour, 24g of white granulated sugar, 24g of milk powder, 6g of salt, 24g of butter, 250g of water and 3g of dry yeast.
Specifically, step S10 further includes: and stirring the raw materials in the bread barrel of the bread maker at a preset stirring time and a preset stirring rotating speed under the condition of not controlling the temperature.
The raw materials in the bread barrel of the bread maker are stirred for a preset stirring time and a preset stirring rotating speed, wherein the preset stirring time is 15-30 minutes, and the preset stirring rotating speed is 180-240 r/min.
In this embodiment, after the raw materials are put into the bread barrel, the bread machine can be started to operate through a start button of the bread machine, and the bread machine firstly stirs and mixes the raw materials in the bread barrel to roughly agglomerate the raw materials in the bread barrel, i.e. to form dough.
Step S20, a relaxation phase;
the relaxation phase specifically comprises: and (4) entering a relaxation stage after the stirring stage is finished, automatically adding yeast into the bread machine under the condition of controlling the temperature, and standing the relaxed dough for a preset time.
In this example, yeast was added to dough roughly formed from each raw material in the bread barrel to ferment. In the relaxation stage, even if the dough is fermented for the first time, the dough is very sensitive to temperature, if the temperature in the bread barrel is too high, the dough is excessively fermented, and if the temperature is too low, the dough can be in an underfermented state, for example, the temperature is controlled to be 25 ℃, yeast is automatically added to the surface of the dough by a bread machine, the dough is relaxed for 8-20 minutes, and the dough is kept still for a preliminary reaction to expand the dough.
Step S30, kneading dough;
in this embodiment, the bread machine stirs the raw materials in the bread barrel again, makes the inside unnecessary gas of dough row that forms, makes inner structure more even to obtain the abundant contact of large tracts of land with the yeast of follow-up input and accelerate the fermentation and shorten the time of making bread.
Specifically, step S30 further includes: and entering a dough kneading stage after the relaxation stage is finished, and stirring the raw materials in the bread barrel again at a preset stirring time and a preset stirring rotating speed under the condition of controlling the temperature.
And under the condition of temperature control, re-stirring the raw materials in the bread barrel at a preset stirring time and a preset stirring speed, wherein the temperature is controlled to be 25 ℃, the preset stirring time is 10-40 minutes, and the preset stirring speed is 180-240 r/min.
In this embodiment, the dough gradually becomes tough and elastic after repeated kneading, and the salt, sugar, yeast, and butter in the raw materials are gradually blended into the dough to make the taste more delicate.
Step S40, fermentation phase;
the fermentation stage specifically comprises: and (4) after the dough kneading stage is finished, entering a fermentation stage, and standing for preset fermentation time under the condition of temperature control.
In this embodiment, the fermentation time is set to 40-70 minutes, the temperature is controlled to be 30-35 ℃, and the dough and the yeast in the bread barrel are fermented and expanded for the second time, so that the dough is filled with gas again and becomes loose, the volume of the dough is rapidly expanded, and a fluffy bread embryo is formed primarily.
Step S50, waking up;
the waking stage specifically comprises: after the fermentation stage is finished, the fermentation stage enters a dough standing stage, and the fermentation stage is stood again at a preset dough standing time under the condition of temperature control
In the embodiment, the temperature is controlled to be lower than that in the fermentation stage in the previous step, the surface tension of bread embryos is relieved, and preliminary shaping is completed, for example, the temperature is controlled to be 25-28 ℃, and the waking time is set to be 10-30 minutes, so that the bread embryos in the bread barrel expand again, the expansion performance is better, the pores in the bread barrel are more and more uniform, and the made bread is softer and more delicious.
Step S60, a baking stage;
in this embodiment, the shaped bread blanks are baked to be completely cooked by controlling the temperature. And heating and baking the dough after the dough leavening stage is finished, wherein the temperature in the bread maker is 150-200 ℃, and the dough leavened by the dough is baked at high temperature for 30-60min to obtain the bread.
Referring to fig. 2, fig. 2 is a schematic flow chart of another embodiment of the bread making method of the present invention.
In this embodiment, the problems of insufficient softness of the bread, dry and hard bursting of the skin, uneven baking color and the like in the bread making process of the above embodiment are specifically handled, and the specific processing of step S60 is as follows:
and when the bread making is in the baking stage, controlling the steam generating device to spray steam into the bread barrel according to the temperature in the bread barrel.
In the embodiment, steam is sprayed into the bread barrel through the steam generating device in the bread machine, so that the problems of insufficient softness of bread, hard and cracked skin, uneven baking color and the like in the bread making process are solved.
In this embodiment, the structure of the steam generator and the installation manner in the bread maker are not limited, and the steam generator is specifically set according to actual needs. Such as at the top or bottom of the bread maker, etc.
In this embodiment, the steam injection is preferably performed when the bread making process is in the baking stage, and at the same time, in order to further improve the treatment effect of the problem in the bread making process, the steam injection is preferably performed according to the temperature in the bread barrel, and meanwhile, the specific treatment modes such as the size and duration of the steam injection are not limited in this embodiment, and are specifically set according to actual needs.
Generally, in the stage of baking, along with the progress of baking the heating, the temperature also correspondingly increases progressively in the bread bucket, and then can lead to the bread epidermis excessively dry and hard and the emergence of the scheduling problem that bursts, therefore, in this embodiment, carry out steam injection based on the temperature in the bread bucket, can the rising speed of the interior temperature of corresponding control bread bucket and the humidity in the bread bucket, and then delay the too fast rising of bread temperature, simultaneously through having increased humidity in the bread bucket, can make the taste of bread more soft, the bread epidermis is more level and smooth, the toast look is more even, thereby promote bread taste and pleasing to the eye, the rate of utilization of bread machine has also correspondingly been improved simultaneously.
Referring to fig. 3, fig. 3 is a schematic view of a detailed flow of the step S60 in fig. 2.
Based on the second embodiment of the method, in this embodiment, the step S60 further includes:
step S601, when the bread making is in the baking stage, starting the steam generating device for preheating so as to generate steam in the preheating process;
in this embodiment, it is preferable that the steam generating device is started to preheat when the bread making stage enters the baking stage from the dough-waking stage, considering that the steam generating device needs a certain time to generate steam. In this embodiment, the steam generator is not limited to preheating to generate steam, and for example, the steam generator is heated by a metal heating method or an electromagnetic wave heating method.
In addition, it should be further described that, in order to improve the steam spraying effect, such as increasing the spraying force, increasing the wetting effect on the bread surface skin, etc., the steam is preferably heated to 100-120 ℃.
Step S602, reading the temperature in the bread barrel detected by the temperature sensor;
in this embodiment, the number of the temperature sensors and the placement positions in the bread maker are not limited, and the temperature sensors are specifically set according to actual needs.
In this embodiment, the manner of reading the temperature detected by the temperature sensor is not limited, for example, the output value of the temperature sensor is directly read as the temperature value, or after the output value of the temperature sensor is read, the output value is converted, and the converted value is used as the temperature value. The reading frequency for reading the temperature sensor value is not limited, and may be real-time reading or reading at every fixed cycle.
Step S603, controlling the steam generating device to spray steam into the bread barrel according to the temperature in the bread barrel.
In the present embodiment, in consideration of the influence of temperature change on the baking of bread, the steam generating device is controlled to inject steam into the bread barrel based on the temperature in the bread barrel detected by the sensor, so that the steam is applied to the bread to delay the rapid rise of the temperature of the bread and to maintain the humidity during the baking of the bread.
In this embodiment, the duration and the flow rate of the steam sprayed by the steam generating device are not limited, and are specifically set according to actual needs.
In the embodiment, steam is sprayed according to the temperature in the bread barrel, so that the problem that the humidity in the bread barrel is increased due to too much steam spraying to form water drops which drop on the surface of bread is avoided, and the baked bread is uneven in surface color and affects the attractiveness; too little spraying can not solve the problems of hard and dry skin, uneven baking color and the like, thereby improving the beauty and the taste of the bread.
Referring to fig. 4, fig. 4 is a detailed flowchart of step S603 in fig. 3.
Based on the third embodiment of the method, in this embodiment, the step S603 further includes:
step S6031, judging whether the temperature in the bread barrel reaches a preset temperature threshold value;
in this embodiment, the temperature threshold is not limited to be set, and may be a constant value or a variable value, for example, a value calculated by using the number of injections as an independent variable, and is specifically set according to actual needs.
In the present embodiment, it may be determined that the temperature inside the bread bucket has reached the preset temperature threshold when the temperature detected by the temperature sensor is greater than or equal to the preset temperature threshold, in consideration of real-time variation of the temperature inside the bread bucket.
Step S6032, when the temperature in the bread barrel reaches a preset temperature threshold value, controlling the steam generating device to spray steam into the bread barrel for a time length corresponding to the preset temperature threshold value, and executing step S602.
In the present embodiment, considering the influence of the injection angle on the bread making, it is preferable to inject steam from top to bottom in the bread barrel, so as to better act on the upper surface of the bread, and improve the taste and the beauty of the bread.
In the embodiment, considering the influence of the flow and the duration of the steam injection on the humidity in the bread barrel, in order to avoid that the humidity in the bread barrel is increased and water drops are formed and dropped on the surface of bread due to too much steam injection, the color of the surface of the baked bread is not uniform, and the appearance is influenced; and the problems of hard skin cracking, uneven baking color and the like cannot be solved by too little spraying, so that the single steam flow of the steam generating device is preferably 50-100ml/min in the embodiment.
In this embodiment, when the temperature in the bread barrel reaches a preset temperature threshold, for example, when the temperature reaches a fixed value of 60 ℃, the steam generating device is controlled to spray steam into the bread barrel once and continuously for a period of time, so that the processes of gelatinization of starch and denaturation and solidification of protein on the surface of bread can be properly delayed, and the surface of bread is prevented from being too early shaped.
Further optionally, in an embodiment of the present invention, when the temperature in the bread barrel reaches (60+20n) ° c, controlling the steam generating device to spray steam into the bread barrel for a duration of (5+ k × n) seconds, where k represents any one of 0 to 5; n represents the nth injection of steam, N +1 and N is a positive integer.
In addition, in order to further obtain a better spraying effect, in this embodiment, k is preferably 2, for example, when n is 0 and the temperature is 60 ℃, the steam generating device sprays steam into the bread barrel for the first time and continuously sprays steam for 5 seconds; when n is 1, the temperature reaches 80 ℃, and the steam generator sprays steam into the bread barrel for the second time and continues to spray steam for 7 seconds; when n is 2, the temperature reaches 100 ℃, the steam generator sprays steam into the bread barrel for the third time and continues to spray for 9 seconds, and when n is 3, the steam generator sprays steam into the bread barrel for the fourth time and continues to spray steam for 11 seconds; when the temperature reaches 140 c when n is 4, the steam generator sprays steam into the bread barrel for the fifth time and continues to spray steam for 13 s.
Further optionally, in another embodiment of the present invention, when the temperature in the bread barrel reaches the preset baking temperature, the steam generating device is controlled to stop spraying the steam. In this embodiment, it is preferable that the steam generating means is controlled to stop the steam injection into the bread barrel when the temperature reaches 150 ℃.
The invention further provides a bread maker.
Referring to fig. 5, fig. 5 is a schematic structural view of an embodiment of the bread maker of the present invention.
As shown in fig. 5, in the present embodiment, the bread maker 1 includes a lid 11, a body 12, a bread barrel 13, a heating device (not shown), a stirring device (not shown), and a control device (not shown), and a steam generating device 14 is disposed in the lid 11.
The cover 11 is disposed above the body 12, and the bread barrel 13 is disposed in the body 12, in this embodiment, the shape and size of the cover 11, the body 12, and the bread barrel 13 are not limited, and are specifically set according to actual needs. The heating device is used for heating the bread barrel 13, and can be heated in modes of resistance heating, infrared heating or electromagnetic heating and the like, and is specifically arranged according to actual needs. The stirring device is used for stirring the raw materials in the bread barrel 13, the number, the shape and the like of the stirring tools are not limited at all, and the stirring tools can be one blade or multiple blades, can be zigzag or rectangular and the like, and are arranged according to actual requirements. The control device is used in particular for controlling the heating device, the stirring device and the steam generating device 14.
In this embodiment, the control device is further configured to: when bread making is in the baking stage, according to the temperature in the bread barrel 13, the steam generating device 14 is controlled to spray steam into the bread barrel 13, so that the too fast rise of the bread temperature is delayed, and meanwhile, by increasing the humidity in the bread barrel 13, the bread is softer in taste, the bread surface is smoother, the baking color is more uniform, so that the bread taste and the bread appearance are improved, and meanwhile, the utilization rate of the bread machine is correspondingly improved.
The present invention preferably performs steam injection when bread making is in a baking stage, and, at the same time, to further enhance the treatment effect of problems in the bread making process, preferably performs steam injection by controlling the steam generating device 14 according to the temperature inside the bread barrel 13.
Further optionally, based on the above embodiment of the bread maker of the present invention, in another embodiment, the bread maker 1 further includes: a temperature sensor (not shown) for detecting the temperature inside the bread barrel 13.
In addition, in this embodiment, the control device is further configured to: when the bread making is in the baking stage, the steam generating device 14 is started to preheat so as to generate steam in the preheating process; and simultaneously reads the temperature in the bread barrel 13 detected by the temperature sensor, and controls the steam generating device 14 to spray steam into the bread barrel 13 according to the temperature in the bread barrel 13.
In this embodiment, the number of the temperature sensors and the placement positions in the bread maker are not limited, and the temperature sensors are specifically set according to actual needs. In addition, the embodiment is not limited to the manner of reading the temperature detected by the temperature sensor, for example, directly reading the output value of the temperature sensor as the temperature value, or converting the output value after reading the output value of the temperature sensor, and taking the converted value as the temperature value. The reading frequency for reading the value of the temperature sensor is not limited, and the value can be read in real time or at regular intervals.
In this embodiment, it is preferable to control the steam generator 14 to start preheating when the bread making stage enters the baking stage from the dough-waking stage, considering that the steam generator 14 needs a certain time to generate steam. In the present embodiment, the steam generator 14 is not limited to preheating to generate steam, and for example, the steam generator is heated by a metal heating method, or by an electromagnetic wave method. Meanwhile, in the embodiment, the specific treatment modes such as the steam injection size and the steam injection duration are not limited, and are specifically set according to actual needs.
Optionally, in another embodiment of the bread maker according to the present invention, the control device is further configured to: judging whether the temperature in the bread barrel 13 reaches a preset temperature threshold value; when the temperature in the bread barrel 13 reaches a preset temperature threshold value, the steam generating device 14 is controlled to inject steam into the bread barrel 13 for a time period corresponding to the preset temperature threshold value. Specifically, in this embodiment, when the temperature in the bread barrel reaches a preset temperature threshold, for example, when the temperature reaches a fixed value of 60 ℃, the steam generating device 14 is controlled to spray steam into the bread barrel once, and the spraying lasts for a period of time, so that the processes of gelatinization of starch and denaturation and solidification of protein on the surface of bread can be properly delayed, and the surface of bread can be prevented from being too early shaped.
Further, in one embodiment, when the temperature inside the bread barrel 13 reaches (60+20n) ° c, the control device further controls the steam generation device 14 to inject steam into the bread barrel 13 for a period of (5+ k × n) seconds, where k represents any one of 0 to 5; n represents the nth injection of steam, N +1 and N is a positive integer.
It should be further noted that, in order to further obtain a better spraying effect, in this embodiment, k is preferably 2, for example, when n is 0 and the temperature is 60 ℃, the steam generating device 14 sprays the first steam into the bread barrel 13 and continuously sprays the steam for 5 seconds; when n is 1, the temperature reaches 80 ℃, the steam generating device 14 sprays steam into the bread barrel 13 for the second time, and the steam spraying is continued for 7 seconds; when n is 2, the temperature reaches 100 ℃, the steam generating device 14 sprays steam into the bread barrel 13 for the third time and continuously sprays for 9 seconds, and when n is 3, the steam generating device 14 sprays steam into the bread barrel 13 for the fourth time and continuously sprays for 11 seconds when the temperature reaches 120 ℃; when the temperature reaches 140 c when n is 4, the steam generation device 14 fifth sprays steam into the bread barrel 13 and continues to spray steam 13 s.
Referring to fig. 6, fig. 6 is a schematic structural view of the steam generator of fig. 5.
Specifically, in the present embodiment, the steam generation device 14 includes: the steam generator 142 is arranged between the water storage box 141 and the steam nozzle 143; the water storage box 141, the steam generator 142 and the steam nozzle 143 are connected by pipes or other means. The steam spray nozzle 143 penetrates the lid 11 to spray steam into the bread barrel 13 when the steam generator 142 is operated.
In this embodiment, the water storage box 141 may store water before starting the operation of the bread maker 1, or may store water at any stage before the baking stage, wherein the water may be cold water, warm water, hot water, or the like, and preferably is full before starting the operation of the bread maker 1. In this embodiment, the steam generating device 14 is controlled to be preheated after being started to generate steam, wherein the heating element built in the steam generating device 14 can heat the water in the water storage box 141 to convert the water into steam. In order to improve the treatment effect of the spraying on the bread, the steam is preferably heated to 100-120 ℃. In this embodiment, the built-in electromagnetic pump of steam generator 142 to steam that will produce through the electromagnetic pump sprays steam to the lower extreme from bread barrel 13 upper end through steam jet 143, and then delays the too fast rising of bread temperature, and simultaneously through having increased humidity in the bread barrel, can make the taste of bread more soft, the bread epidermis is more level and smooth, the toast look is more even, thereby promote bread taste and pleasing to the eye, simultaneously also the corresponding rate of utilization that has improved the bread machine.
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 (10)
1. A bread making method is applied to a bread machine, the bread machine comprises a bread barrel and is characterized in that the bread machine further comprises a steam generating device, and the bread making method comprises the following steps:
when the bread making is in the baking stage, controlling the steam generating device to spray steam into the bread barrel according to the temperature in the bread barrel;
the controlling the steam generating device to spray steam into the bread barrel according to the temperature in the bread barrel comprises:
judging whether the temperature in the bread barrel reaches a preset temperature threshold value or not;
and when the temperature in the bread barrel reaches a preset temperature threshold value, controlling the steam generating device to spray steam into the bread barrel for a time length corresponding to the preset temperature threshold value.
2. The bread making method of claim 1, wherein the bread maker is provided with a temperature sensor, and the controlling the steam generating device to inject the steam into the bread barrel according to the temperature in the bread barrel when the bread making is in the baking stage comprises:
when the bread making is in the baking stage, starting the steam generating device for preheating so as to generate steam in the preheating process;
reading the temperature in the bread barrel detected by the temperature sensor;
and controlling the steam generating device to spray steam into the bread barrel according to the temperature in the bread barrel.
3. The bread making method as claimed in claim 2, wherein after controlling said steam generating device to inject steam into said bread barrel for a time period corresponding to a preset temperature threshold value when the temperature in said bread barrel reaches said preset temperature threshold value, said method further comprises:
and returning to the step of reading the temperature in the bread barrel detected by the temperature sensor.
4. The bread making method of claim 3, wherein said controlling said steam generating device to inject steam into said bread barrel for a time period corresponding to a preset temperature threshold value when the temperature in said bread barrel reaches said preset temperature threshold value comprises:
and when the temperature in the bread barrel reaches (60+20N) DEG C, controlling the steam generating device to spray steam into the bread barrel for the duration of (5+ k x N) seconds, wherein k represents any value from 0 to 5, N represents the Nth time of spraying steam, and N is N +1 and is a positive integer.
5. The method of bread making as claimed in any of claims 1-4, further comprising:
and when the temperature in the bread barrel reaches a preset baking temperature, controlling the steam generating device to stop spraying steam.
6. A bread maker comprises a machine body, a machine cover, a bread barrel, a heating device, a stirring device and a control device, and is characterized in that a steam generating device is arranged in the machine cover; the control device is used for: when the bread making is in the baking stage, controlling the steam generating device to spray steam into the bread barrel according to the temperature in the bread barrel;
the control device is further configured to: judging whether the temperature in the bread barrel reaches a preset temperature threshold value or not;
and when the temperature in the bread barrel reaches a preset temperature threshold value, controlling the steam generating device to spray steam into the bread barrel for a time length corresponding to the preset temperature threshold value.
7. The bread maker as claimed in claim 6, wherein the bread maker further comprises a temperature sensor, and the control means is further for:
when the bread making is in the baking stage, starting the steam generating device for preheating so as to generate steam in the preheating process; reading the temperature in the bread barrel detected by the temperature sensor; and controlling the steam generating device to spray steam into the bread barrel according to the temperature in the bread barrel.
8. The bread maker as claimed in claim 7, wherein said control means is further for:
judging whether the temperature in the bread barrel reaches a preset temperature threshold value or not; and when the temperature in the bread barrel reaches a preset temperature threshold value, controlling the steam generating device to spray steam into the bread barrel for a time length corresponding to the preset temperature threshold value.
9. The bread maker as claimed in claim 8, wherein said control means is further for:
and when the temperature in the bread barrel reaches (60+20N) DEG C, controlling the steam generating device to spray steam into the bread barrel for the duration of (5+ k x N) seconds, wherein k represents any value from 0 to 5, N represents the Nth time of spraying steam, and N is N +1 and is a positive integer.
10. A bread maker as claimed in any one of claims 6 to 9, wherein said lid is located above said bread barrel, and wherein said steam generating means comprises a water storage box, a steam generator, a steam spray head, said steam generator being disposed between said water storage box and said steam spray head; the steam spray head penetrates the lid to spray steam into the bread barrel when the steam generator is operated.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711110394.6A CN109758007B (en) | 2017-11-09 | 2017-11-09 | Bread making method and bread machine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711110394.6A CN109758007B (en) | 2017-11-09 | 2017-11-09 | Bread making method and bread machine |
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| CN109758007A CN109758007A (en) | 2019-05-17 |
| CN109758007B true CN109758007B (en) | 2022-03-01 |
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| US4899283A (en) * | 1987-11-23 | 1990-02-06 | American Science And Engineering, Inc. | Tomographic apparatus including means to illuminate the bounded field of view from a plurality of directions |
| JP2000093323A (en) * | 1998-09-18 | 2000-04-04 | Sanyo Electric Co Ltd | Cooker |
| JP4802832B2 (en) * | 2006-04-12 | 2011-10-26 | パナソニック株式会社 | Automatic bread machine |
| JP5316195B2 (en) * | 2009-04-21 | 2013-10-16 | パナソニック株式会社 | Bread making machine |
| CN201452940U (en) * | 2009-06-29 | 2010-05-12 | 李文庆 | Spraying vapor-type bread maker capable of automatically feeding yeast and fruit |
| CN201523996U (en) * | 2009-06-29 | 2010-07-14 | 李文庆 | Steaming bread maker |
| JP2011045413A (en) * | 2009-08-25 | 2011-03-10 | Sanyo Electric Co Ltd | Automatic bread maker |
| JP2014030462A (en) * | 2012-08-01 | 2014-02-20 | Hitachi Appliances Inc | Heat cooker |
| CN203597825U (en) * | 2013-09-30 | 2014-05-21 | 佛山市顺德区美的电热电器制造有限公司 | Bread maker with steaming function |
| CN203987688U (en) * | 2014-07-16 | 2014-12-10 | 周武轩 | Steam-type bread producing machine |
| CN104798851B (en) * | 2015-05-12 | 2018-07-31 | 浙江绍兴苏泊尔生活电器有限公司 | bread making method |
| CN107232262B (en) * | 2016-03-23 | 2020-09-29 | 佛山市顺德区美的电热电器制造有限公司 | Method for making bread by bread maker |
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