A kind of vibrating dough kneading method and dough kneading equipment

Abstract

The invention belongs to a dough kneading method and dough kneading equipment, and in particular relates to a vibration type dough kneading method and dough kneading equipment thereof. The dough kneading equipment comprises a vibrator, an elastic airbag, a cylinder, a cylinder cover, a water spraying device, an elastic arm device, a cylinder bracket and a base. The vibration type dough kneading method and dough kneading equipment thereof disclosed by the invention have the benefits that: the vibration type dough kneading method solves the technical problems that formation of a mucedin lattice structure can be broken by mechanical stirring in the present market, and flour cannot be sufficiently hydrated; the technical effect of complete, sufficient and uniform hydration of flour can be realized; furthermore, formation of a gluten lattice tissue structure of a dough cannot be influenced; the provided vibration type dough kneading equipment solves the technical problems that the dough is inconveniently taken out by an operator in dough kneading of mechanical equipment in the market, and a stirring hook and a stirring cylinder are also inconveniently cleaned; and, the technical effects of simple equipment structure, easy operation, easy cleaning and easy use can be realized.

Description

technical field [0001] The invention belongs to a dough kneading method and dough kneading equipment, in particular to a vibratory dough kneading method and dough kneading equipment. Background technique [0002] Modern mechanical kneading is to add an appropriate amount of flour, water and additives to the kneading machine, and stir the flour and water by rotating the hook to mix the flour and water, that is, kneading and kneading the dough by stirring. The work efficiency of kneading has been improved, but various technical problems have also arisen, mainly including the following three aspects: [0003] 1. Mechanical stirring is actually repeated shearing of the dough by stirring the hook, which will destroy the formation of the gluten network structure and affect the physical and chemical indicators of the dough (adhesiveness, extensibility, plasticity, elasticity, etc.), thus affecting the production of pasta products . [0004] 2. Add appropriate amount of water to t...

AI Technical Summary

Problems solved by technology

[0003] 1. Mechanical stirring is actually repeated shearing of the dough by stirring the hook, which will destroy the formation of the gluten network structure and affect the physical and chemical indicators of the dough (adhesiveness, extensibility, plasticity, elasticity, etc.), thus affecting the production of pasta products

[0004] 2. Add an appropriate amount of water to the flour to form a mixture, because the permeability of water in the flour is very poor, and the flour cannot be fully hydrated

The hydration of flour can be accelerated by mechanical stirring, but due to the fixed structure and fixed rotation track of the stirring hook, the flour cannot be completely and fully hydrated

[0005] 3. The structural characteristics of the mixing type dough mixer (composed of a stirring hook and a stirring cylinder) cause the dough to easily stick to the stirring hook, which is not convenient for the operator to take out the dough, nor is it easy to clean the stirring hook and the mixing cylinder, which reduces the practicability

Images