JPH04327810A - Bread baker - Google Patents

Abstract

PURPOSE:To prevent extinction of yeast and deterioration of the oxygen activity of the yeast both of which could happen if during winter the yeast make direct contact with cold water of below a specific temperature so as to make bread rise well by preheating cold bread materials in a bread container to a predetermined temperature, and then kneading the bread materials together. CONSTITUTION:Cold bread materials contained in a bread container 31 are preheated to a predetermined temperature by a heater 32. Then the bread materials are kneaded together by blades 30: Even if temperature is low and the bread materials are cold, the bread materials can be heated during the preheating process to the predetermined temperature of the kneading process and it is thereby made possible to prevent extinction of yeast on direct contact with cold water of below 10 deg.C and deterioration of the oxygen activity thereof and puffy bread can be baked.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bread making machine that can produce freshly baked bread simply by adding predetermined bread ingredients.

0002

2. Description of the Related Art Conventional bread making machines of this type generally have a configuration as shown in FIG. The configuration will be described below with reference to the drawings. In FIG. 7, 1 is a main body, 2 is a baking chamber provided in the main body 1, and inside is a bread container 4 which is removably installed via an installation stand 3 and in which bread ingredients are set, and which is formed into a substantially U-shape. A temperature detection section 6 for detecting the temperature of the heater 5 and the bread container 4 is provided. 7
Reference numeral 8 indicates a lid that opens and closes the upper end opening of the baking chamber 2, and 8 controls electricity supply to the heater 5, kneading motor, etc. based on the temperature information detected by the temperature detection unit 6, and controls kneading and fermentation. This is a control device that controls each process such as , shaping fermentation, and baking.

In this bread making machine, when all the bread ingredients are set in the bread container 4 and the operation is started, the image shown in FIG.
As shown in the figure, the kneading process begins in which the motor kneads the ingredients, and then the kneaded bread dough is kept at the fermentation temperature for a predetermined period of time by the heater 5, temperature sensor 6, and controller 8, and the motor is turned off midway. The fermentation process involves degassing the dough several times using a vacuum cleaner, and once the degassing is finished, the shaping fermentation process involves shaping the dough while finalizing it.Finally, the baking process takes place to bake the finished dough, and the bread is baked. It was getting worse. Additionally, it was equipped with a plurality of LEDs that displayed the operating status, and the lighting of the multiple LEDs indicated that cooking was in progress, baking was complete, a warning, etc.

0004

[Problem to be solved by the invention] In the conventional bread making machine mentioned above, kneading started immediately after starting operation, and all the bread ingredients were kneaded at the same time. Direct contact with cold water below 10 degrees Celsius either kills the yeast, or even if it survives, its enzymatic activity is reduced. In addition, in the medium noodle method, in which dough is kneaded twice and yeast is added in between, the temperature of the dough increases during pre-kneading, so the yeast does not become inactivated by contact with cold water, but the dough is not powdery. Since the yeast was added on top of the dough, it was difficult for the yeast to mix into the dough during the post-kneading process. Therefore, even if the time and temperature of the fermentation process are set to the optimal conditions, the yeast does not work or its action is weak, and alcoholic fermentation and carbon dioxide gas generation are not carried out sufficiently, resulting in bread that does not rise well. Ta.

[0005] Furthermore, white bread and whole-wheat bread have different characteristics depending on the wheat flour and whole-wheat flour used as their respective ingredients. In other words, whole grain flour, which is made by grinding whole wheat and contains a lot of dietary fiber and various minerals, like brown rice compared to white rice, has a greater influence on fermentation than wheat flour, which is made by removing the wheat bran such as the epidermis and endosperm. Contains a lot of enzymes,
Because the enzyme activity is high and the enzymatic reaction is large, when whole grain bread is baked in a conventional bread-making process that mainly focuses on white bread, it will overferment, resulting in a large cavity in the top of the bread or a dent in the top of the bread. The bread had no strength, was sticky, had barely swollen, and had a strong fermented smell. Therefore, conventionally whole grain flour
Bread with a high proportion of 00% or whole grain flour does not bake well,
The problem was that only bread with a low proportion of whole grain flour could be baked.

[0006] Furthermore, a shortened code that shortens the baking time is available.
The same was true for bread-making, as the bread-making process was based primarily on white bread, so it was only possible to bake bread with a low proportion of whole grains.

[0007] In addition, since a plurality of LEDs were provided to display the operating status, and the lighting of multiple LEDs was used to indicate cooking, completion of baking, warnings, etc., the number of parts increased and the circuit became complicated. However, there were also problems in that the board constituting the control device was large, high cost, and prone to failure.

[0008] The present invention is intended to solve these problems.During the winter when the temperature is low, yeast comes into direct contact with cold water of 10°C or less, which causes death of the yeast and a decrease in its enzymatic activity. The primary purpose is to prevent this and improve the rise of bread.

[0009] The second purpose is to prevent the death of yeast and decrease in enzyme activity during the cold winter months when kneading whole wheat bread, while suppressing the rise in dough temperature to a lower level than with white bread. The goal is to be able to do this adequately.

[0010] A third purpose is to thoroughly mix the yeast and bread dough to achieve uniform, even and optimum fermentation and ripening of the dough.

[0011] The fourth objective is to perform kneading that is suitable for whole grain flour, which has material characteristics different from wheat flour, and to perform optimal kneading while making the kneading weaker than for white bread and suppressing the rise in dough temperature due to kneading. .

[0012] The fifth purpose is to carry out the optimum fermentation suitable for whole grain flour with high enzyme activity, and to ripen the dough while preventing overfermentation.

The sixth purpose is to perform degassing suitable for whole grain flour with weak gluten, and to perform optimal degassing while preventing excessive degassing.

[0014] The seventh object is to provide a shortened course suitable for whole wheat flour, which has different material properties from wheat flour, so that whole wheat bread can also be baked successfully using the shortened course.

[0015] The eighth object is to reduce costs and improve quality by making a shortened course suitable for whole grain flour similar to that described above fit into a small-capacity, low-cost microcomputer.

[0016] The ninth purpose is to reduce the number of parts to reduce costs and improve quality.

[0017]

[Means for Solving the Problems] In order to achieve the first object, the present invention includes a preheating step for warming cold bread ingredients to a predetermined temperature before the kneading step.

[0018] Furthermore, in order to achieve the second object, the present invention includes a course for whole-wheat bread separate from a course for white bread, and the preheating temperature for whole-wheat bread is set lower than that for white bread. This is what I did.

In order to achieve the third object, the present invention is configured such that yeast is introduced by operating a yeast introduction device during the kneading step of kneading bread ingredients.

In order to achieve the fourth object, the present invention includes a course for whole-wheat bread separate from a course for white bread, and the kneading time and kneading temperature of whole-wheat bread are different from that of white bread. It is set shorter and lower than that of .

[0021] In order to achieve the fifth object, the present invention includes a course for whole-wheat bread separate from a course for white bread, and the fermentation time and fermentation temperature for whole-wheat bread are set to be different from that for white bread. It is set longer and lower than that.

[0022] In order to achieve the sixth object, the present invention includes a course for whole-wheat bread separate from a course for white bread, and the degassing time and number of degassing of whole-grain bread can be changed from white bread to white bread. It is set shorter and smaller than that of white bread.

[0023] In order to achieve the seventh object, the present invention is provided with a standard course for whole wheat bread and a shortened course for shortening the baking time in addition to that for white bread.

[0024] In order to achieve the eighth object, the present invention includes a shortened course for whole-wheat bread in addition to that for white bread, and the bread-making process for white bread and whole-wheat bread is the same except for degassing. This is what I did.

[0025] In order to achieve the ninth object, the present invention also provides a light source for one L by changing the lighting pattern of the LED.
The ED is configured so that cooking in progress, baking completion, warning, etc. can be displayed separately.

[0026]

[Operation] By having the above-mentioned structure, the present invention provides the first
With this method, even if the temperature is low and bread ingredients such as flour, water, and yeast are cold, the preheating process warms them to a predetermined temperature before the kneading process, so the yeast can be kept at temperatures below 10°C. This prevents direct contact with cold water from killing them or reducing their enzyme activity.

In the second method, by setting the preheating temperature for whole wheat bread lower than that for white bread, yeast and enzymes are killed during the preheating process in the winter when the temperature is low, even for whole wheat bread in the same way as described above. While preventing a decrease in activity,
It is possible to sufficiently knead the dough while keeping the rise in dough temperature lower than with white bread.

Furthermore, in the third means, by adding yeast during the kneading process of kneading the bread ingredients, the yeast is evenly and evenly mixed into the bread dough, thereby achieving optimal fermentation and ripening of the dough. It can be carried out.

[0029] In the fourth method, the kneading time and kneading temperature of whole wheat bread are set shorter and lower than those of white bread, so that the kneading is made weaker than that of white bread in order to match whole wheat flour, which has different material characteristics from wheat flour. At the same time, it is possible to perform optimal kneading while suppressing the rise in dough temperature due to kneading.

[0030] In the fifth means, by setting the fermentation time and fermentation temperature for whole wheat bread longer and lower than those for white bread, fermentation suitable for whole grain flour with high enzyme activity can be carried out, thereby preventing overfermentation. It is possible to age the dough while preventing it.

[0031] In the sixth means, by setting the degassing time and degassing frequency for whole wheat bread to be shorter and smaller than those for white bread, degassing can be performed suitable for whole wheat flour, which has weak gluten. Optimal degassing can be performed while preventing excessive degassing.

[0032] In the seventh means, not only the standard course but also the shortened course in which the baking time is shortened, by providing a course for whole wheat bread separately from that for white bread,
As mentioned above, a shortened course suitable for whole wheat flour, which has different material properties from wheat flour, can be provided.

[0033] In the eighth method, only the degassing process, which has a large effect on bread quality, is changed from white bread in the shortened course of whole wheat bread, and the rest is the same as the bread making process of the shortened course for white bread. By making them the same, a shortened course suitable for whole grain flour similar to the above can be accommodated in a low-cost microcomputer with a small capacity.

[0034] In the ninth means, by changing the lighting pattern of the LED so that one LED can distinguish and display cooking, completion of baking, warning, etc., the operating status can be known at a glance, improving usability. It is possible to reduce the number of parts, reduce costs, and improve quality while improving performance.

[0035]

DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below with reference to the accompanying drawings. In FIGS. 3 to 5, 20 is a chassis;
The outer shell consists of a lower body 21 attached to the chassis 20 and made of sheet metal, and an upper body 22 attached above the lower body 21 and made of resin.
A motor 23 and a firing chamber 24 are attached to the . The rotation of the motor 23 is transmitted from a small pulley 25 to a large pulley 27 and a lower connector 28 via a belt 26. Further, inside the baking chamber 24, there is provided a kneading blade 30 which is rotated via an upper connector 29 that contacts the lower connector 28, and a removable bread container 3 in which bread ingredients are set.
1, a heater 32 formed in a substantially U-shape, and a bread container 31
A temperature detection section 33 is provided for detecting the temperature of. Reference numeral 34 denotes an inner cover for opening and closing the firing chamber 24, which is attached to an outer cover 35 rotatably supported on the main body 22, and is attached to the inner cover 35.
A yeast container 36 for storing yeast is disposed between the yeast 4 and the outer lid 35. 37 is a valve that is opened and closed by a solenoid 39 via a lever 38; 40 is a heat shield plate disposed around the outer periphery of the baking chamber 24; and 41 is a valve that is connected to the main body 22 and the baking chamber 24.
It is a fixed frame that fixes the Reference numeral 42 denotes a control device that controls energization of the motor 23, heater 32, etc. based on temperature information detected by the temperature detection section 33, and controls each process of kneading, aging, fermentation, and baking. substrates 43, 44,
There is an LCD 45 soldered to these that displays the baking time, menu, etc., and an LED 4 that displays the operating status.
6. Consists of various electronic parts such as switches, resistors, capacitors, and microcontrollers. 47 is the solenoid 3
9 and a control device 42, and is an operating member attached to the upper part of the main body 22 adjacent to the side of the outer lid 35, and is used to set the menu and baking time, start cooking, etc. It is. 48 is a board holding member that fixes the control device 42 to the operating member 47; 49 is a bread container switch that detects the presence or absence of the bread container 31; 50 is a board holding member that has one end in contact with the bread container 31 and the other end in contact with the bread container switch 49; , a switch lever pivotally supported on the chassis 20.

The operation of the bread making machine constructed as described above until bread is baked will be explained based on FIGS. 1 and 2. All bread ingredients other than yeast, such as flour, water, sugar, salt, dry milk, butter, etc. for white bread, whole wheat flour, water, molasses, salt, dry milk, butter, etc. for whole wheat bread. etc. in the bread container 31,
After setting the yeast in the yeast container 36 and setting the baking time and menu using the timer set key and menu key on the top of the operating member 47 shown in Fig. 5, press the start button. The preheating process begins and the bread container 31
White bread is heated to 23°C for 30 minutes, and whole wheat bread is heated to 18°C, which is 5°C lower, for 35 minutes using the heater 32. At this time, even if the temperature is low and bread ingredients such as water are cold, they will be heated until they reach the above temperature. - Even in the direct seeding method, in which all bread ingredients, including yeast, are placed in the bread container 31, the yeast will not die or lose enzyme activity due to direct contact with cold water below 10°C. . Therefore, even in the winter when the temperature is low and the temperature of bread ingredients such as water is low,
It can improve the rise of bread.

Furthermore, since the preheating temperature for whole-wheat bread is set lower than that for white bread, the temperature of the bread ingredients before the kneading process is lower for whole-wheat bread than for white bread; It is possible to sufficiently knead the bread dough in the same way as white bread while keeping the temperature lower. In other words,
Even with whole grain flour, which has strong enzyme activity and weak gluten-forming ability, conditions suitable for the next kneading process are created during the preheating process so that gluten of the same quality as wheat flour can be produced in the next kneading process. You can keep it. Furthermore, the preheating temperature is set lower than the fermentation temperature so that the dough temperature does not exceed the optimum fermentation temperature even after kneading, so if the temperature of the bread ingredients is higher than the preheating temperature set, the preheating process Inside, the heater 32 is not energized, so there is no possibility of excessive rise in dough temperature or over-fermentation.

When the preheating process is finished, the kneading process begins, and the motor 23 rotates the kneading blades 30 to knead the bread ingredients except for the yeast in the bread container 31, causing water to soak into the other bread ingredients. When the dough is mixed and there are no more lumps of water, but the dough has not yet been kneaded into a lump, the solenoid 39 operates to transfer the yeast to the bread container 3.
The yeast is added onto the bread dough being kneaded in 1, and kneaded together with the yeast for a predetermined period of time. Therefore, regardless of the bread making method such as the medium noodle method or the direct seed method, yeast can be mixed evenly and uniformly into the bread dough, making it ideal for use in overseas countries where there are many types of yeast and large variations in fermentation speed. Fermentation and aging of the bread dough can be performed evenly and evenly, and the texture of the internal phase of the bread can be made uniform.

The kneading step is carried out for 15 to 30 minutes until the dough temperature reaches 32°C in the case of white bread, and for 10 to 20 minutes until the dough temperature reaches 29°C in the case of whole wheat bread. In other words, compared to white bread, whole wheat bread has a shorter kneading time and a lower kneading temperature, so when kneading whole wheat flour, which has stronger enzyme activity and weaker gluten-forming ability than wheat flour, the enzyme activity may decrease due to over-kneading or rising dough temperature. It is possible to create strong gluten and knead optimal bread dough while preventing mechanical and chemical destruction of gluten due to expansion and overfermentation, and to maintain conditions suitable for fermentation in the next step during the kneading process. Gluten is a network structure in which the proteins gliadin and glutenin contained in wheat flour or whole grain flour are bonded to each other and formed by kneading water and kneading, and it plays the role of the backbone of bread and helps the bread rise. It gives the bread a chewy texture and is the key to baking delicious bread.

When the kneading process is finished, the fermentation process starts, and the temperature detection unit 33 detects the temperature of the bread container 31 while the control device 42 controls the energization of the heater 32. If the dough is white bread, the temperature is 32°. kept at C for 85-100 minutes,
Whole wheat bread is kept at 29°C for 140-150 minutes. After degassing several times during this period, the dough is kept at 34°C for 50 minutes if it is white bread, or at 29°C for 60 minutes if it is whole wheat bread, and the dough is shaped to finish while adjusting its shape. Fermentation takes place. In other words, since the fermentation temperature of whole grain bread is lower than that of white bread, whole grain bread suppresses the enzyme activity of whole grain flour, which has high enzyme activity, and prevents gluten destruction and overfermentation, while still being as suitable as white bread. In addition to being able to perform a long fermentation time, sufficient fermentation and maturation of the dough can be achieved even at low fermentation temperatures. Therefore, the strongly aged gluten can sufficiently envelop the carbon dioxide gas generated by the action of yeast, so that whole grain bread can rise as well as white bread.

In addition, during the fermentation process, the motor 23 rotates the kneading blade 30 to roll the bread dough in the bread container 31 to remove the gas, and as shown in FIG. By shortening the degassing time and setting the degassing frequency to a small number, the carbon dioxide gas in the gluten can be degassed without damaging the dough, even in whole wheat flour with weak gluten, without damaging the dough. In addition to uniformly degassing while preventing excessive degassing, it can also introduce oxygen into the gluten to promote oxidation and ripening of bread dough.

[0042] After the shaping fermentation process is completed, a final baking process is performed, and the dough that has risen sufficiently through shaping fermentation is heated all at once to 160°C by the heater 32, solidifying the protein in the bread dough and gelatinizing the starch. Together with E-
Stops the strike's gas-generating power. Then, the aminocarbonyl reaction gives it a brown color and improves its taste and aroma.

[0043] Furthermore, not only the standard course but also the shortened course that shortens the baking time, by providing a course for whole-wheat bread separately from that for white bread, the preheating process for white bread and whole-wheat bread can be reduced. By changing the temperature, time, strength, etc. in the kneading process, fermentation process, degassing process, etc., it is possible to provide a shortened course suitable for whole wheat flour, which has different material characteristics from wheat flour, as described above. Therefore, since there was only one shortened course in the past, all breads had to be baked using the same process, which resulted in many breads not being baked properly and could only be used for a limited number of breads. By providing a plurality of shortened courses, the number of shortened course compatible menus can be greatly increased.

In addition, as shown in Figure 2, in the shortened course for whole wheat bread, only the degassing, which has the greatest effect on bread quality, was changed from that of white bread, and the rest was changed from the shortened course for white bread. By making it the same as the bread-making process, it is possible to simplify the program that executes the short-course bread-making process suitable for whole grain flour similar to the above, so it can be stored in an inexpensive microcomputer with a small capacity. Can be done. Therefore, two shortened courses can be provided without increasing costs, improving the quality of bread with a high proportion of whole grains, expanding the types of bread that can be made, and greatly increasing the number of menu items. .

Next, the lighting of the LCD 45 and LED 46 on the upper surface of the operating member 47 for displaying the operating state will be explained based on FIGS. 5 and 6. When the electricity is not on, both lights remain unlit, but when cooking is in progress, the cooking menu, process steps, and time until baking are displayed on the LCD 45, and the LED 46 is lit continuously from the start of cooking until the baking is finished. . Further, when the bread is completed, the display on the LCD 45 disappears, and the LED 46 flashes in an emphasized pattern as shown in FIG. Furthermore, when there is a warning that there is no bread container, when the start key is pressed and it is detected that there is no bread container 31 through the switch lever 50 and the bread container switch 49, the LCD 45
"No bread container" is displayed, and LED 46 is ON/O.
It blinks in a different pattern from the above with the same FF time. This also applies to other warnings. In other words, the easy-to-remember lighting patterns of the LED 46 make it possible to
Since cooking, completion of baking, warning, etc. can be displayed separately in step 6, the presence or absence of electricity and the operating status can be known at a glance even from a distance where the LCD 45 cannot be seen. Therefore, in the past, the operating status was indicated by the lighting status of multiple LEDs, which required remembering the meanings of the LED colors and positions, which led to many misunderstandings and was inconvenient to use.However, the number of LED parts has been reduced. It is possible to improve usability while reducing costs, and also to simplify the control device 42 and downsize the board 43, thereby reducing failures of the control device 42 and improving quality.

[0046]

[Effects of the Invention] As described above, the present invention provides a preheating process before the kneading process, making it easy to use even in the winter when the temperature is low.
It can prevent the death and inactivation of bread and improve the rise of bread.

Furthermore, by setting the preheating temperature of whole wheat bread lower than that of white bread, the material temperature of whole wheat bread before the kneading process is lower than that of white bread, and the rise in dough temperature due to kneading is kept low, and even in whole wheat bread. It is capable of kneading high-quality bread dough.

Furthermore, by adding yeast during the kneading process, it is possible to evenly and uniformly mix the yeast into the bread dough, prevent variations due to the type of yeast, and achieve optimal fermentation and aging of the dough. can be done evenly and uniformly.

[0049] Also, by shortening the kneading time and setting the kneading temperature lower for whole wheat bread compared to white bread,
While kneading whole grain flour is weaker than for white bread, it is possible to suppress the rise in dough temperature to a low level, and it is possible to knead high-quality bread dough with strong gluten even in whole grain bread.

In addition, by setting the fermentation temperature lower and fermentation time longer for whole wheat bread compared to white bread, fermentation is performed that is suitable for whole grain flour, which has high enzyme activity, and even in whole wheat bread, it is possible to prevent overfermentation while maintaining the dough. This allows for ripening and optimal fermentation.

[0051] In addition, by setting the degassing time of whole wheat bread shorter and the number of times of degassing smaller than that of white bread, degassing is performed to suit whole wheat flour, which has weak gluten.
Even in whole grain bread, it is possible to perform uniform and optimal degassing while preventing excessive degassing.

In addition, by providing a shortened course for whole wheat bread in addition to one for white bread, it is possible to provide a shortened course suitable for whole wheat flour, which has different material characteristics from wheat flour, as described above, and to reduce the whole grain ratio. Even high-quality bread can be successfully baked in a shortened course, and the number of menu items can be greatly increased.

[0053] Furthermore, by making the shortened course for whole wheat bread the same as the shortened course for white bread except for degassing,
Since the program can be simplified and stored in an inexpensive microcomputer with small capacity, two shortened courses can be provided at low cost.

[0054] Also, by changing the lighting pattern of the LED, one L
By distinguishing and displaying cooking in progress, completion of baking, warning, etc. on the ED, the operating status can be known at a glance, improving usability, while reducing the number of parts, reducing costs, and improving quality.

Therefore, the present invention provides an excellent bread making machine with the above-mentioned configuration, which can bake bread with a high proportion of whole grains, which has traditionally been difficult to bake, as well as white bread, regardless of temperature or material variations. It was realized at a low cost and has extremely high industrial value.

[Brief explanation of the drawing]

FIG. 1 is a process diagram showing the bread manufacturing process and temperature control method for standard courses of white bread and whole wheat bread in one embodiment of the present invention.

FIG. 2 is a process diagram showing a shortened course bread manufacturing process and temperature control method for white bread and whole wheat bread in one embodiment of the present invention.

FIG. 3 is a front sectional view of a bread making machine in an embodiment of the present invention.

FIG. 4 is a side sectional view of a bread making machine in an embodiment of the present invention.

FIG. 5 is a plan view of the operating member in which the entire LCD is displayed in one embodiment of the present invention.

FIG. 6: LED lighting pattern in one embodiment of the present invention
A pattern diagram showing a pattern.

FIG. 7 is a front sectional view of a conventional bread making machine.

FIG. 8 is a process diagram showing the bread manufacturing process and temperature control method using the conventional medium noodle method and direct seed method.

[Explanation of symbols]

Claims (9)

[Claims] [Claim 1] A baking chamber equipped with a bread container in which bread ingredients are set, a heater, a temperature detection section, a motor for kneading the ingredients, and a temperature information detected by the temperature detection section. It is equipped with a control device that controls power supply to heaters, motors, etc., and starts with a preheating process that warms the cold bread ingredients in the bread container to a predetermined temperature, and then a kneading process of kneading the bread ingredients. A bread making machine designed to do the same thing. [Claim 2] A baking chamber equipped with a bread container in which bread ingredients are set, a heater, a temperature detection section, a motor for kneading the ingredients, and a temperature information detected by the temperature detection section. It is equipped with a control device that controls power supply to heaters, motors, etc., and is equipped with a course for whole-wheat bread in addition to a course for white bread. A bread making machine that sets the preheating temperature for whole wheat bread lower than that for white bread during the preheating process. 3. A baking chamber equipped with a bread container in which bread ingredients are set, a heater, and a temperature detection section;
A yeast charging device for charging yeast and a motor for kneading materials.
and a control device that controls energization to the heater, motor, etc. based on the temperature information detected by the temperature detection section, and the controller is equipped with a control device that controls energization to the heater, motor, etc. A bread making machine configured to operate a yeast injecting device to inject yeast. 4. A baking chamber equipped with a bread container in which bread ingredients are set, a heater, a temperature detection section, a motor for kneading the ingredients, and a temperature information detected by the temperature detection section. It is equipped with a control device that controls electricity supply to heaters, motors, etc., and is equipped with a course for whole-wheat bread in addition to a course for white bread. This bread making machine has a bread kneading time and temperature set shorter and lower than those for white bread. 5. A baking chamber equipped with a bread container in which bread ingredients are set, a heater, a temperature detection section, a motor for kneading the ingredients, and a temperature information detected by the temperature detection section. Equipped with a control device that controls power supply to heaters, motors, etc., and has a course for whole wheat bread separate from a course for white bread, and maintains the kneaded bread dough at a predetermined temperature. In the fermentation process, the fermentation time and fermentation temperature for whole wheat bread are set longer and lower than those for white bread. 6. A baking chamber equipped with a bread container in which bread ingredients are set, a heater, a temperature detection unit, a motor for kneading the ingredients, and a temperature information detected by the temperature detection unit. It is equipped with a control device that controls electricity supply to heaters, motors, etc., and is equipped with a course for whole wheat bread in addition to a course for white bread. A bread making machine that sets the degassing time and degassing frequency for whole wheat bread to be shorter and smaller than that for white bread. 7. A baking chamber equipped with a bread container in which bread ingredients are set, a heater, a temperature detection section, a motor for kneading the ingredients, and a temperature information detected by the temperature detection section. Equipped with a control device that controls the power supply to heaters, motors, etc., this bread manufacturing machine is equipped with a standard course for white bread, a standard course for whole wheat bread, and a shortened course for shortening the baking time. Machine. 8. A baking chamber equipped with a bread container in which bread ingredients are set, a heater, a temperature detection unit, a motor for kneading the ingredients, and a temperature information detected by the temperature detection unit. Equipped with a control device that controls power supply to heaters, motors, etc., it is equipped with a standard course for white bread, a standard course for whole wheat bread, and a shortened course that shortens the baking time. A bread making machine that uses the same manufacturing process for white bread and whole wheat bread, except for degassing. 9. A baking chamber equipped with a bread container in which bread ingredients are set, a heater, a temperature detection unit, a motor for kneading the ingredients, and a temperature information detected by the temperature detection unit. Equipped with a control device that controls power supply to the heater, motor, etc., and an LED that displays the operating status, by changing the lighting pattern of the LED, one LED can be used to control the cooking process and the completion of baking. , a bread making machine configured to display warnings, etc., separately.