Flour dough fermentation detection method and special equipment

Abstract

The invention provides a dough fermentation detection method which can conveniently detect the change of volume after the dough is fermented, can conveniently and exactly learn about the fermentation degree of the dough and save time; therefore, the invention also provides special equipment used for the dough fermentation detection method. The special equipment comprises a singlechip and an alarm; the singlechip is electrically connected with the alarm; the sliding piece of a slide rheostat in the external circuit of the singlechip is connected with a connection piece; the extension end of the connection piece suspends in the sliding trough of a fermentation cylinder; and the lower surface of the extension end is contacted with the dough. The height value of the dough after fermentation is calculated according to the determined volume when the dough is fermented completely in advance; furthermore, the current value of the singlechip is calculated according to the height value; the current value is set to be a current signal which triggers the alarm; and when the current reaches the current signal which can trigger the alarm, the alarm gives an alarm and the dough fermentation achieves the requirement.

Description

(1) Technical field [0001] The invention relates to a method for detecting dough fermentation, and the invention also relates to a special equipment for the method. (2) Background technology [0002] Dough fermentation is an important part of bread production. At present, dough fermentation mainly depends on the fermentation time as the basis for the degree of dough fermentation. The dough fermentation is controlled by controlling the fermentation time, but dough fermentation is a complex biochemical reaction process, which is affected by many factors, such as temperature, humidity, and seasons. It is impossible to control dough fermentation by simply controlling the fermentation time. Accurately control the degree of dough fermentation. When the dough is fermented, although the pressure inside the dough changes, the gas changes. However, it is not accurate to detect dough fermentation by detecting changes in these quantities. It is more practical to detect the degree of dough fe...

AI Technical Summary

Problems solved by technology

In the current production stage, relying on the baker to observe the volume of the dough after fermentation to judge whether the dough is fermented well, in this way, relying on the experience of the baker, it is difficult to have an accurate guarantee for the fermentation of the bread, and it is a waste of time

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