Stand mixer capable of detecting bread dough kneading state

Abstract

The invention discloses a stand mixer capable of detecting a bread dough kneading state. The stand mixer capable of detecting the bread dough kneading state comprises a frame, a stirring device and a dough kneading basin; the stirring device comprises a fixed flat plate for a rotating mechanism; a stirring part, a pressing part and a core part, which are respectively controlled by cylinders, are coaxially arranged on the fixed flat plate from outside to inside; the dough kneading basin is divided into a working layer and a bottom layer by a partition plate arranged in the dough kneading basin; a circular hole is formed in the middle of the partition plate; an ejecting mechanism is arranged in the bottom layer; one end of the ejecting mechanism is connected with the cylinder fixedly arranged at the bottom of the dough kneading basin; the circular arc end surface of the other end of the ejecting mechanism is embedded in the circular hole; the arc end surface is aligned with the cylinder at the bottom of the dough kneading basin. The stand mixer disclosed by the invention has the advantages that the automatic detection can be realized; the efficiency is enhanced; dough with a certain hardness is obtained within a short time; judging error caused by the technical level of an inspector is effectively avoided, so as to avoid product making failure caused by excessive stirring; the success rate is increased; the making cost is effectively reduced.

Description

technical field [0001] The invention relates to the technical field of electrical appliances, in particular to a kitchen machine for detecting the state of bread and noodles. Background technique [0002] Gluten is a dense, reticulated, elastic structure of wheat protein. After the flour is added with water, through constant stirring, the protein in the flour will gradually gather to form gluten. The gluten can wrap the air produced by yeast fermentation and form countless tiny pores. After baking, the protein will solidify and form a firm tissue. It supports the structure of the bread, which makes the bread soft and delicate. In the production of bread, after the high-gluten flour and auxiliary materials are mixed, it needs to be mixed and kneaded to form a dough with a certain gluten, so that the bread body can be successfully obtained. Usually, making bread The humidity of the dough is relatively high, and manual kneading is not only difficult to operate, but also takes ...

AI Technical Summary

Problems solved by technology

After the flour is added with water, through constant stirring, the protein in the flour will gradually gather to form gluten. The gluten can wrap the air produced by yeast fermentation and form countless tiny pores. After baking, the protein will solidify and form a firm tissue. It supports the structure of the bread, which makes the bread soft and delicate. In the production of bread, after the high-gluten flour and auxiliary materials are mixed, it needs to be mixed and kneaded to form a dough with a certain gluten, so that the bread body can be successfully obtained. Usually, making bread The humidity of the dough is relatively high, and manual kneading is not only difficult to operate, but also takes a long time and wastes manpower. Therefore, a kitchen machine with the function of kneading dough is used as a common auxiliary equipment in the existing bread making. Dough with a certain gluten, that is, the dough can be extended into a translucent state similar to plastic gloves, commonly known as glove film, and the mixing process can be completed. However, the detection of the state of the glove film still requires a manual method to take out a certain amount of live dough. , and then extend it to observe whether the glove film can appear. If it can appear, the dough is successful. If it does not appear, it needs to continue processing and repeat the operation until the glove film appears. Not only is time wasted, the production efficiency is not high, and the process of manual inspection The high technical level of the inspectors leads to errors in judgment, and excessive mixing causes gluten to break, the dough becomes soft and collapses, and loses elasticity, which will eventually lead to rough baked products and fail to obtain qualified products

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