CN110612996A

CN110612996A - Bread making system and method based on intelligent control

Info

Publication number: CN110612996A
Application number: CN201810630254.XA
Authority: CN
Inventors: 翁金星; 曹珊珊; 杜放; 房振
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2018-06-19
Filing date: 2018-06-19
Publication date: 2019-12-27
Anticipated expiration: 2038-06-19
Also published as: CN110612996B

Abstract

The invention provides a bread making system and method based on intelligent control, wherein the system comprises: the system comprises an electronic scale, an intelligent terminal, a cloud server and a cooking appliance; the intelligent terminal is used for providing a bread making recipe and corresponding operation instructions for a user to refer to during batching; the electronic scale is used for weighing the bread making materials and sending weighing information to the intelligent terminal; the intelligent terminal is used for sending the weighing information and the formula information of the bread making materials to the cloud server after receiving an ingredient completion instruction input by a user, so that the cloud server sends a cooking instruction to the cooking appliance according to the weighing information and the formula information of the bread making materials to control the cooking appliance to perform corresponding cooking operation; the cooking operation includes: the method comprises the following steps of a first fermentation operation, a first dough kneading operation, a first dough standing operation, a second dough kneading operation, a second dough standing operation, an acid discharge shaping operation, a second fermentation operation and a baking operation. The bread making system provided by the invention can ensure the making effect of bread.

Description

Bread making system and method based on intelligent control

Technical Field

The invention relates to the technical field of bread making, in particular to a bread making system and method based on intelligent control.

Background

Bread is more and more commonly used as breakfast or snack, however, when a user makes bread at home, the user does not know how to knead, ferment and bake, and finally the effect of the made bread is poor.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides the bread making system and method based on intelligent control, and the bread making system and method provided by the invention can ensure the making effect of bread.

In order to achieve the purpose, the invention provides the following technical scheme:

in a first aspect, the present invention provides a bread making system, said system comprising: the system comprises an electronic scale, an intelligent terminal, a cloud server and a cooking appliance;

the intelligent terminal is used for providing a bread making recipe and corresponding operation instructions for a user to refer to during batching; the electronic scale is used for weighing bread making materials and sending weighing information to the intelligent terminal; the intelligent terminal is used for sending weighing information and formula information of bread making materials to the cloud server after receiving an ingredient completion instruction input by a user, so that the cloud server sends a cooking instruction to the cooking appliance according to the weighing information and the formula information of the bread making materials to control the cooking appliance to perform corresponding cooking operation;

wherein the cooking operation comprises: the method comprises the following steps of (1) carrying out a first fermentation operation, a first dough kneading operation, a first dough standing operation, a second dough kneading operation, a second dough standing operation, an acid discharge shaping operation, a second fermentation operation and a baking operation; the temperature condition and the time condition corresponding to each of the first fermenting operation, the first dough kneading operation, the first dough standing operation, the second dough kneading operation, the second dough standing operation, the acid discharge shaping operation, the second fermenting operation and the baking operation are determined by the weighing information and the recipe information of the bread making material.

Further, the first fermentation operation comprises: stirring and mixing the bread making materials, and fermenting for a first time at a first temperature to obtain a first dough; the first kneading operation includes: stirring and kneading the first dough at a second temperature for a second time to obtain a second dough; the first awake face operation includes: standing the second dough for a third time at a third temperature to obtain a third dough; the second kneading operation includes: stirring and kneading the third dough for a fourth time under a fourth temperature condition to obtain a fourth dough; the second awake side operation includes: standing the fourth dough for a fifth time at a fifth temperature to obtain a fifth dough; the acid discharge shaping operation comprises the following steps: stirring the fifth dough for a sixth time at a sixth temperature, so that the fifth dough discharges carbon dioxide and absorbs oxygen, and shaping the fifth dough into a preset bread model to obtain a sixth dough; the second fermentation operation comprises: standing the sixth dough for a seventh time at a seventh temperature to allow the sixth dough to be fully fermented and expanded to form fluffy bread blanks; the baking operation includes: and baking the fluffy bread embryo at an eighth temperature for an eighth time to obtain baked bread.

Further, the value range of the first temperature condition in the first fermentation operation is 20-25 ℃, and the value range of the first time is 20-40 min.

Further, the value range of the second temperature condition in the first dough kneading operation is 20-25 ℃, and the value range of the second time is 8-15 min.

Further, the value range of a third temperature condition in the first dough standing operation is 20-25 ℃, and the value range of the third time is 10-30 min.

Further, the value range of a fourth temperature condition in the second kneading operation is 20-25 ℃, and the value range of the fourth time is 8-15 min.

Further, the value range of a fifth temperature condition in the second dough standing operation is 28-32 ℃, and the value range of the fifth time is 20-30 min.

Further, the value range of a sixth temperature condition in the acid discharge shaping operation is 28-32 ℃, and the value range of the sixth time is 2-10 min.

Further, the value range of a seventh temperature condition in the second fermentation operation is 32-38 ℃, and the value range of the seventh time is 45-65 min.

Further, the value range of the eighth temperature condition in the baking operation is 130-175 ℃, and the value range of the eighth time is 45-75 min.

Furthermore, the intelligent terminal is further used for calculating the addition amount of other manufacturing materials according to the weighing information of part of weighed manufacturing materials and preset material proportion information, and displaying the addition amount of other manufacturing materials for reference when a user adds other manufacturing materials.

In a second aspect, the present invention also provides a bread making method based on the intelligent control-based bread making system as described in the first aspect above, the method comprising:

s1, opening the intelligent terminal, and preparing ingredients according to the bread making recipe displayed on the intelligent terminal and the corresponding operation guide;

s2, weighing the bread making material by using the electronic scale, and sending weighing information to the intelligent terminal by using the electronic scale;

s3, after the ingredients are finished, inputting an ingredient finishing instruction to the intelligent terminal, and after the intelligent terminal receives the ingredient finishing instruction input by a user, sending weighing information and formula information of bread making materials to the cloud server, so that the cloud server sends a cooking instruction to the cooking appliance according to the weighing information and the formula information of the bread making materials to control the cooking appliance to perform corresponding cooking operation;

According to the technical scheme, the bread making system based on intelligent control provided by the invention comprises the following components: the system comprises an electronic scale, an intelligent terminal, a cloud server and a cooking appliance; the intelligent terminal is used for providing a bread making recipe and corresponding operation instructions for a user to refer to during batching; the electronic scale is used for weighing bread making materials and sending weighing information to the intelligent terminal; the intelligent terminal is used for sending weighing information and formula information of bread making materials to the cloud server after receiving an ingredient completion instruction input by a user, so that the cloud server sends a cooking instruction to the cooking appliance according to the weighing information and the formula information of the bread making materials to control the cooking appliance to perform corresponding cooking operation; the cooking operation includes: the method comprises the following steps of (1) carrying out a first fermentation operation, a first dough kneading operation, a first dough standing operation, a second dough kneading operation, a second dough standing operation, an acid discharge shaping operation, a second fermentation operation and a baking operation; the temperature condition and the time condition corresponding to each of the first fermenting operation, the first dough kneading operation, the first dough standing operation, the second dough kneading operation, the second dough standing operation, the acid discharge shaping operation, the second fermenting operation and the baking operation are determined by the weighing information and the recipe information of the bread making material. Therefore, the bread making system based on intelligent control can automatically complete the making of bread through the automatic control of the intelligent terminal and the cloud server, and the whole making process comprises multiple dough kneading, dough standing and other alternate stages and also comprises an acid discharge shaping stage, so that a better bread making effect can be obtained.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to these drawings without creative efforts.

FIG. 1 is a schematic diagram of a bread making system based on intelligent control according to an embodiment of the present invention;

FIG. 2 is a schematic diagram of the communication mode of the intelligent control-based bread making system according to an embodiment of the present invention;

fig. 3 is a flowchart of a bread making method according to another embodiment of the present invention.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

An embodiment of the present invention provides a bread making system based on intelligent control, referring to fig. 1, the system includes: an electronic scale 100, an intelligent terminal 200, a cloud server 300 and a cooking appliance 400; the electronic scale 100 is in communication with the intelligent terminal 200, the intelligent terminal 200 is in communication with the cloud server 300, and the cloud server 300 is in communication with the cooking utensil 400 in a wireless communication manner;

preferably, referring to fig. 2, electronic scale 100 and smart terminal 200 may communicate with each other through one or more wireless communication methods of bluetooth, ZigBee, and UWB. The intelligent terminal 200 and the cloud server 300, and the cloud server 300 and the cooking appliance 400 are communicated in one or more wireless communication modes of 3G, 4G and WIFI.

The intelligent terminal 200 is used for providing a bread making recipe and corresponding operation instructions for a user to refer to when preparing the ingredients; the electronic scale 100 is used for weighing bread making materials and sending weighing information to the intelligent terminal 200; the intelligent terminal 200 is configured to send weighing information and recipe information of bread making materials to the cloud server 300 after receiving an ingredient completion instruction input by a user, so that the cloud server 300 sends a cooking instruction to the cooking appliance 400 according to the weighing information and the recipe information of the bread making materials to control the cooking appliance to perform corresponding cooking operation;

It will be appreciated that the temperature conditions and time conditions for each operating stage may be determined from the weighing information and recipe information for the bread making material.

For example, if the total weighing of the ingredients exceeds a first weighing threshold (2kg), the time of the respective operating phase is extended proportionally or in accordance with the excess weight and the corresponding relationship of the excess weight and the extended time, and/or the temperature of the respective operating phase is increased proportionally or in accordance with the excess weight and the corresponding relationship of the excess weight and the increased temperature.

It can be understood that, the cloud server may also store in advance a corresponding relationship between the total ingredient weighing and the temperature conditions and time conditions of each operation stage.

As another example, when the recipe information carries a particular ingredient (e.g., chocolate), it is desirable to control the baking temperature of the cooking appliance to not exceed a first temperature, such as 200 ℃.

It can be understood, the culinary art of this embodiment has contained the alternative process of many times kneading dough and waking up the face in the operation, many times kneading dough can make the gluten fully form, and the gluten is the compactness that wheat protein constitutes, netted, be full of elastic structure, the gluten can wrap up the air that yeast fermentation produced, form countless small gas pocket, after baking, protein solidifies, form firm tissue, support the structure of bread, it is visible, only produce sufficient gluten through many times kneading dough, just can make the bread after baking firm, fragrant soft and have toughness. In addition, the dough-waking ring segment is carried out after each dough kneading is finished, so that the bread making effect can be further improved, because: kneading causes the gluten of the dough to have a great stress, which easily causes the bread to crack if directly fermented and baked. And the stress of gluten is greatly reduced by dough standing, so that the dough is not easy to crack in the subsequent baking process. And because the yeast is added before the dough leavening stage, the dough can be leavened while leavening, so that the subsequent leavening time can be shortened, and finally, the baked bread has fine and smooth mouthfeel, is soft and has complete integral structure.

In this embodiment, the intelligent terminal may be an intelligent device such as a mobile phone, a computer, an IPAD, and a wearable device.

It can be known from the above description, the bread preparation system based on intelligent control that this embodiment provided, through the electronic scale, information communication and automatic control between intelligent terminal and the high in the clouds server, can accomplish the preparation of bread automatically, and whole manufacture process has contained the alternative process of many times kneading dough and waking up, many times kneading dough can make the gluten fully form, and the gluten is the compactness that wheat protein constitutes, netted, be full of elastic structure, the gluten can wrap up the air that yeast fermentation produced, form countless small gas pocket, after the roast baking, protein solidifies, form firm tissue, prop up the structure of bread, it is visible, only produce sufficient gluten through kneading dough many times, just can make the bread after the roast baking firm, fine and smooth fragrant soft and have toughness. In addition, the dough waking up link is carried out after the dough kneading is finished each time because: kneading causes the gluten of the dough to have a great stress, which easily causes the bread to crack if directly fermented and baked. And the stress of gluten is greatly reduced by dough standing, so that the dough is not easy to crack in the subsequent baking process. And because the yeast is added before the dough leavening stage, the dough can be leavened while leavening, so that the subsequent leavening time can be shortened, and finally, the baked bread has fine and smooth mouthfeel, is soft and has complete integral structure. In addition, the acid discharging and shaping process is further included in the making process, the acid discharging and shaping are carried out after dough leavening, carbon dioxide generated in the dough leavening stage in the fermentation process can be discharged, oxygen is replenished again, the subsequent fermentation process is facilitated, dough can be prevented from becoming acid, and therefore the bread making system based on intelligent control provided by the embodiment is adopted, and a better bread making effect can be obtained.

In a preferred embodiment of this embodiment, the first fermentation operation comprises: stirring and mixing the bread making materials, and fermenting for a first time at a first temperature to obtain a first dough; the first kneading operation includes: stirring and kneading the first dough at a second temperature for a second time to obtain a second dough; the first awake face operation includes: standing the second dough for a third time at a third temperature to obtain a third dough; the second kneading operation includes: stirring and kneading the third dough for a fourth time under a fourth temperature condition to obtain a fourth dough; the second awake side operation includes: standing the fourth dough for a fifth time at a fifth temperature to obtain a fifth dough; the acid discharge shaping operation comprises the following steps: stirring the fifth dough for a sixth time at a sixth temperature, so that the fifth dough discharges carbon dioxide and absorbs oxygen, and shaping the fifth dough into a preset bread model to obtain a sixth dough; the second fermentation operation comprises: standing the sixth dough for a seventh time at a seventh temperature to allow the sixth dough to be fully fermented and expanded to form fluffy bread blanks; the baking operation includes: and baking the fluffy bread embryo at an eighth temperature for an eighth time to obtain baked bread.

In a preferred embodiment of this embodiment, the first temperature condition in the first fermentation operation ranges from 20 to 25 ℃, and the first time ranges from 20 to 40 min.

It can be understood that reasonable fermentation time and temperature are beneficial to the full release of the yeast so as to achieve the fermentation effect.

In a preferred embodiment of this embodiment, the second temperature condition in the first kneading operation is 20 to 25 ℃, and the second time is 8 to 15 min.

It can be understood that the proper dough kneading time and temperature are favorable for completely kneading the gluten, the gluten is a compact, net-shaped and elastic structure formed by wheat protein, the gluten can wrap air generated by yeast fermentation to form countless tiny air holes, and after baking, the protein is solidified to form a firm tissue to support the structure of the bread. And only enough gluten is produced, so that the baked bread is fine, fragrant, soft and tough. Therefore, the finished bread product is normal in volume, fluffy and soft only by kneading the gluten.

In a preferred embodiment of this embodiment, a value of the third temperature condition in the first dough standing operation ranges from 20 to 25 ℃, and a value of the third time ranges from 10 to 30 min.

It can be understood that the bread can be well prevented from cracking under proper dough standing time and dough standing temperature, and if the dough standing time is too short and the temperature is too low, the expansion force of the dough is insufficient, and the stress of gluten cannot be effectively removed; if the dough is too long and the temperature is too high during the dough rising period, the dough is easy to be over fermented in the dough rising period.

In a preferred embodiment of this embodiment, the fourth temperature condition in the second kneading operation is 20 to 25 ℃, and the fourth time is 8 to 15 min.

In a preferred embodiment of this embodiment, a value range of a fifth temperature condition in the second dough standing operation is 28 to 32 ℃, and a value range of the fifth time is 20 to 30 min.

It can be understood that, because the gluten becomes more stressed after two times of dough kneading, the temperature in the dough standing operation is higher and the time is longer than that in the first dough standing operation, so as to effectively remove the stress of the gluten.

In a preferred embodiment of this embodiment, the sixth temperature condition in the acid discharge shaping operation is 28 to 32 ℃, and the sixth time is 2 to 10 min.

It can be understood that the acid-discharging shaping operation can discharge carbon dioxide generated in the fermentation process in the dough standing stage, replenish oxygen again, facilitate the subsequent fermentation process and prevent the dough from becoming acid. In the acid-removing shaping operation, the low temperature makes gluten easy to be pulled apart, and the high temperature makes the dough generate a large amount of carbon dioxide at the stage, and the effect is better when the temperature is in the range of 28-32 ℃. In addition, in order to fully eliminate carbon dioxide generated in the fermentation process, the acid discharge shaping operation can be repeatedly and circularly executed for N times in practical operation, wherein N is more than or equal to 2.

In a preferred embodiment of this embodiment, the value of the seventh temperature condition in the second fermentation operation ranges from 32 to 38 ℃, and the value of the seventh time ranges from 45 to 65 min.

It will be appreciated that the second fermentation operation is particularly important since it will proceed directly to the roasting operation after the fermentation operation. The proper fermentation time and temperature are adopted, which is beneficial for the yeast to release enough carbon dioxide to fill the whole dough, so that the bread has fluffy holes. If the fermentation time is too long and the temperature is too high, the yeast is subsequently powerless; if the temperature and time in the fermentation are too low, poor fermentation will result. The effect is better when the fermentation time is 45-65 min and the fermentation temperature is 32-38 ℃.

In a preferred embodiment of this embodiment, the eighth temperature condition in the baking operation ranges from 130 to 175 ℃, and the eighth time ranges from 45 to 75 min.

It can be understood that if the baking time is too long or the temperature is too high, the bread is easily blackened and zoomed; if the time is too short or the temperature is too low, the bread is not cooked and cannot be eaten. The effect is better when the baking time range is 45-75min and the baking temperature range is 130-175 ℃.

In a preferred implementation manner of this embodiment, the intelligent terminal 200 is further configured to calculate the addition amount of other manufacturing materials according to the weighing information of part of the weighed manufacturing materials and preset material proportioning information, and display the addition amount of other manufacturing materials for reference when a user adds other manufacturing materials.

It can be understood that, because the intelligent terminal can calculate the addition of other making materials according to the weighing information of the weighed making materials and the preset material proportion information, the user can directly prepare the weights of various materials according to the prompt of the intelligent terminal so as to ensure the proportion of various materials and further ensure the making effect of bread.

It should be noted that, on the premise that logics or structures of a plurality of preferred embodiments provided in this embodiment do not conflict with each other, the preferred embodiments may be freely combined, and the present invention is not limited to this.

Another embodiment of the present invention provides a bread making method based on the intelligent control-based bread making system as described in the above embodiment, referring to fig. 3, the method comprising the steps of:

step 101: and opening the intelligent terminal, and preparing ingredients according to the bread making recipe displayed on the intelligent terminal and the corresponding operation guide.

Step 102: and weighing bread making materials by using the electronic scale, and sending weighing information to the intelligent terminal by using the electronic scale.

Step 103: after the ingredients are finished, inputting an ingredient finishing instruction to the intelligent terminal, and after the intelligent terminal receives the ingredient finishing instruction input by a user, sending weighing information and formula information of bread making materials to the cloud server so that the cloud server sends a cooking instruction to the cooking appliance according to the weighing information and the formula information of the bread making materials to control the cooking appliance to perform corresponding cooking operation; wherein the cooking operation comprises: the method comprises the following steps of (1) carrying out a first fermentation operation, a first dough kneading operation, a first dough standing operation, a second dough kneading operation, a second dough standing operation, an acid discharge shaping operation, a second fermentation operation and a baking operation; the temperature condition and the time condition corresponding to each of the first fermenting operation, the first dough kneading operation, the first dough standing operation, the second dough kneading operation, the second dough standing operation, the acid discharge shaping operation, the second fermenting operation and the baking operation are determined by the weighing information and the recipe information of the bread making material.

Since the bread making method provided by the embodiment is implemented by using the bread making system described in the above embodiment, the operation principle and beneficial effects are similar to those of the above embodiment, and thus, detailed description is omitted here.

In the description of the present invention, it should be noted that the terms "upper", "lower", and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, which are merely for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and operate, and thus, should not be construed as limiting the present invention. Unless expressly stated or limited otherwise, the terms "mounted," "connected," and "connected" are intended to be inclusive and mean, for example, that they may be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

It is further noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.

The above examples are only for illustrating the technical solutions of the present invention, and not for limiting the same; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.

Claims

1. A bread making system based on intelligent control, the system comprising: the system comprises an electronic scale, an intelligent terminal, a cloud server and a cooking appliance; the intelligent terminal is used for providing a bread making recipe and corresponding operation instructions for a user to refer to during batching; the electronic scale is used for weighing bread making materials and sending weighing information to the intelligent terminal; the intelligent terminal is used for sending weighing information and formula information of bread making materials to the cloud server after receiving an ingredient completion instruction input by a user, so that the cloud server sends a cooking instruction to the cooking appliance according to the weighing information and the formula information of the bread making materials to control the cooking appliance to perform corresponding cooking operation;

2. The system of claim 1, wherein the first fermentation operation comprises: stirring and mixing the bread making materials, and fermenting for a first time at a first temperature to obtain a first dough; the first kneading operation includes: stirring and kneading the first dough at a second temperature for a second time to obtain a second dough; the first awake face operation includes: standing the second dough for a third time at a third temperature to obtain a third dough; the second kneading operation includes: stirring and kneading the third dough for a fourth time under a fourth temperature condition to obtain a fourth dough; the second awake side operation includes: standing the fourth dough for a fifth time at a fifth temperature to obtain a fifth dough; the acid discharge shaping operation comprises the following steps: stirring the fifth dough for a sixth time at a sixth temperature, so that the fifth dough discharges carbon dioxide and absorbs oxygen, and shaping the fifth dough into a preset bread model to obtain a sixth dough; the second fermentation operation comprises: standing the sixth dough for a seventh time at a seventh temperature to allow the sixth dough to be fully fermented and expanded to form fluffy bread blanks; the baking operation includes: and baking the fluffy bread embryo at an eighth temperature for an eighth time to obtain baked bread.

3. The system of claim 2, wherein the first temperature condition in the first fermentation operation ranges from 20 ℃ to 25 ℃ and the first time ranges from 20 min to 40 min.

4. The system of claim 2, wherein the second temperature condition in the first kneading operation is in a range of 20 to 25 ℃ and the second time is in a range of 8 to 15 min.

5. The system according to claim 2, wherein the third temperature condition in the first awake operation ranges from 20 ℃ to 25 ℃, and the third time ranges from 10min to 30 min.

6. The system of claim 2, wherein the fourth temperature condition in the second kneading operation ranges from 20 to 25 ℃, and the fourth time ranges from 8 to 15 min.

7. The system according to claim 2, wherein the fifth temperature condition in the second awake operation ranges from 28 ℃ to 32 ℃, and the fifth time ranges from 20 min to 30 min.

8. The system according to claim 2, wherein the sixth temperature condition in the acid discharge and shaping operation is in a range of 28-32 ℃, and the sixth time is in a range of 2-10 min.

9. The system of claim 2, wherein the seventh temperature condition in the second fermentation operation ranges from 32 ℃ to 38 ℃, and the seventh time ranges from 45 min to 65 min.

10. The system of claim 2, wherein the eighth temperature condition in the baking operation is in a range of 130-175 ℃ and the eighth time is in a range of 45-75 min.

11. The system according to any one of claims 1 to 10, wherein the intelligent terminal is further configured to calculate the addition amount of other manufacturing materials according to weighing information of part of the weighed manufacturing materials and preset material proportioning information, and display the addition amount of the other manufacturing materials for a user to refer to when adding the other manufacturing materials.

12. A bread making method based on the intelligent control based bread making system according to any one of claims 1-11, characterized in that the method comprises: