Intelligent bread machine and method for making bread by adopting intelligent bread machine

Abstract

The invention relates to an intelligent bread machine which comprises a control device, a machine body, an inner barrel, a stirring knife, a motor and an automatic water adding device, wherein a knife shaft penetrates through the bottom of the inner barrel; the stirring knife is placed in the inner barrel; the motor drives the knife shaft; the machine body is provided with a cavity body for placing the inner barrel; the cavity body is internally provided with a first sensor for detecting the temperature and a heating pipe; the automatic water adding device comprises a water tank and a water pump; the water tank is internally provided with a second sensor for detecting the water temperature; the control device is electrically connected with the first sensor, the second sensor, the water pump, the heating pipe and the motor. Flour, yeast and water are separated through the water tank, the danger that the water is contacted with the flour or the yeast due to long-time reservation is avoided, the effect for making bread through long-time reservation is ensured, the temperature of the water added into the inner barrel is ensured by utilizing the second sensor for detecting the water temperature, thus the temperature of doughs is regulated effectively, and the consistency for making bread is ensured.

Description

technical field [0001] The invention relates to a food processing machine, in particular to an intelligent bread machine and a method for making bread. Background technique [0002] At present, the bread machine on the market, when the user uses it, flour, water, yeast, etc. are put into the bread barrel together, and the activity of the yeast is mainly affected by the temperature. If the ambient temperature is high (summer), the yeast will ferment in advance when it contacts with water. , premature inactivation, which in turn affects the quality of the later dough fermentation, resulting in a sour taste of the bread made, which affects eating; if the ambient temperature is low (winter), the activity of the yeast is low, and the dough fermentation is more difficult, resulting in poor quality The gluten elasticity of the bread is not enough, and the taste is poor. [0003] In addition, if this kind of bread machine adopts the reservation function, the flour, water, and yeast...

AI Technical Summary

Problems solved by technology

[0002] At present, the bread machine on the market, when the user uses it, flour, water, yeast, etc. are put into the bread barrel together, and the activity of the yeast is mainly affected by the temperature. If the ambient temperature is high (summer), the yeast will ferment in advance when it contacts with water. , premature inactivation, which in turn affects the quality of the later dough fermentation, resulting in a sour taste of the bread made, which affects eating; if the ambient temperature is low (winter), the activity of the yeast is low, and the dough fermentation is more difficult, resulting in poor quality The gluten elasticity of the bread is not enough, the taste is poor

[0003] In addition, if this kind of bread machine adopts the reservation function, the flour, water, and yeast are placed in the bread barrel for a long time, and the part where the water contacts the flour is easy to form a dough ball and it is easy to sour, and the dough ball is difficult to mix in the later stage of stirring. It is difficult for yeast to enter the inside of the batter, which in turn affects the fermentation effect of the entire dough, and the sour batter affects the taste of the bread

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