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Method for controlling bread and dough automation and bread making method

A bread and dough mixer technology, which is used in dough mixers, pre-baked dough processing, baking, etc., can solve problems such as strong subjectivity and experience, high labor, affecting product quality stability, etc., to maintain the degree of dough mixing. , The quality of bread is stable and consistent, and the effect of industrial automation and noodles

Active Publication Date: 2017-12-26
广东鸿信食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the bread production process, the processing steps that have the greatest impact on the quality of bread are kneading and proofing, and the determination of the optimum degree of kneading requires the subjective judgment of experienced workers. This manual method is too subjective and empirical. Strong, high requirements for workers, not only affects the stability of product quality, but also limits the automation of bread production

Method used

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  • Method for controlling bread and dough automation and bread making method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1 A kind of method of controlling dough and surface degree, comprising:

[0035] Provide torque measurement system: torque sensor, PLC data collector, display.

[0036] The recipe for dough and bread making is: 50g of flour, 28g of water (water temperature 25°C), 0.8g of yeast, 0.8g of salt, and 3g of sugar.

[0037] The specific steps are:

[0038] (1) Dough preparation: Weigh the raw materials according to the bread formula and pour them into the dough mixer for kneading. The torque value of the dough is within the range of (1.72N·m, 1.88N·m), and the values ​​are 1.75N·m, 1.81N m, 1.83N m, take 3 parallel samples;

[0039] (2) proofing of the dough: proofing the dough for 90 minutes at a temperature of 38°C and a humidity of 80%;

[0040] (3) Bread baking: Bake in an oven at 190°C and 210°C for 12 minutes;

[0041] (4) Texture measurement: Bread was refrigerated at 4°C for 24 hours, cut into 2.5cm thick slices, the texture analyzer used a P / 25 probe, t...

Embodiment 2

[0056] Embodiment 2 A kind of method of controlling the degree of dough kneading, comprising:

[0057] Provide torque measurement system: torque sensor, PLC data collector, display.

[0058] The dough and bread making formula are: flour 50g; water 28g (water temperature 25°C), yeast 0.8g, salt 0.8g, sugar 3g.

[0059] The specific steps are:

[0060](1) Dough preparation: Weigh the raw materials according to the bread formula and pour them into the dough mixer for mixing. The torque difference per unit mass of flour is within (0.0096N·m / g, 0.0128N·m / g), and the values ​​are respectively 0.0100N m / g, 0.0110N m / g, 0.0114N m / g, take 3 parallel samples;

[0061] (2) proofing of the dough: proofing the dough for 90 minutes at a temperature of 38°C and a humidity of 80%;

[0062] (3) Bread baking: Bake in an oven at 190°C and 210°C for 12 minutes;

[0063] (4) Texture measurement: Bread was refrigerated at 4°C for 24 hours, cut into 2.5cm thick slices, the texture analyzer used ...

Embodiment 3

[0079] Embodiment 3 A kind of method of controlling dough and surface degree, comprising:

[0080] Provide torque measurement system: torque sensor, PLC data collector, display.

[0081] Dough and bread making formula: flour 50g; water 30g (water temperature 25°C), yeast 0.8g, salt 0.8g, sugar 3g.

[0082] The specific steps are:

[0083] (1) Dough preparation: Weigh the raw materials according to the bread formula and pour them into the dough mixer for kneading. The increase in water content leads to an overall decrease in the torque value of the dough, and the torque difference per unit mass of flour is (0.0096N m / g, 0.0128N m / g), the values ​​are 0.0100N m / g, 0.0106N m / g, 0.0108N m / g, and 3 parallel samples are taken;

[0084] (2) proofing of the dough: proofing the dough for 90 minutes at a temperature of 38°C and a humidity of 80%;

[0085] (3) Bread baking: Bake in an oven at 190°C and 210°C for 12 minutes;

[0086] (4) Texture measurement: Bread was refrigerated at ...

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Abstract

The invention discloses a method for controlling dough kneading automation of breads. The method comprises the following step: measuring the torque which reacts upon a dough kneading mechanism by using a torque measuring system in a dough kneading process so as to judge the dough kneading degree. According to the method disclosed by the invention, the dough kneading degree can be judged according to the size of the torque which reacts upon a dough kneading knife by a dough in the dough kneading process, so that the problems that the dough kneading degree only can be subjectively judged by artificial experiences and cannot be objectively and quantitatively judged in the dough kneading process can be solved, the dough kneading torque can be accurately measured and displayed, and whether the kneaded dough meets the requirements can be judged according to the measured dough kneading torque; and the method is relatively low in cost, is suitable for most of flour products which have high requirements for the dough kneading degree, has wide practical values and economic benefits, and can be used for greatly improving the automation degree of bread processing. The invention also provides a bread production method.

Description

technical field [0001] The invention relates to a bread making method, in particular to a method for controlling bread dough and making automation and a bread making method, belonging to the technical field of baking. Background technique [0002] The production process of bread is generally: weighing → kneading → dividing → rounding → proofing → baking. However, in the bread production process, the processing steps that have the greatest impact on the quality of bread are kneading and proofing, and the determination of the optimal degree of kneading requires the subjective judgment of experienced workers. This manual method is too subjective and empirical. Strong, high requirements for workers, not only affects the stability of product quality, but also limits the automation of bread production. [0003] In view of this, the industry is in urgent need of a method that can automatically control the degree of bread dough and dough. Contents of the invention [0004] The m...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D8/02A21D13/80G01L5/00
CPCA21C1/02A21C1/146
Inventor 徐学明杨纬金杨哪吴凤凤王金鹏杨天一金征宇
Owner 广东鸿信食品有限公司