Bread production technology and baking equipment thereof

Abstract

The invention discloses a bread production technology. The bread production technology is characterized by being prepared from, by weight, 45-50 parts of xylitol, 15-20 parts of anhydrous shortening,45-50 parts of eggs, 2-3 parts of edible salt, 2-3 parts of yeast, 1-2 parts of an improver, 1-2 parts of potassium sorbate, 95-100 parts of domestic drinking water and 240-250 parts of wheatmeal. According to the bread production technology, xyitol is utilized for replacing white granulated sugar, it is guaranteed that the mouthfeel of bread is unchanged on the premise of lowering the sugar content of the bread, and people with hyperglycemia conveniently eat the bread. A servo motor at one side of a transmission box works and drives a first belt pulley to conduct transmission, four second belt pulleys are driven to rotate through belt connection transmission, rotary shafts with several blades on the surfaces are installed at the portions, at the periphery of a box cavity, of one sides ofthe second belt pulleys, hot air inside is driven by the internal rotation shaft blades to form circulation, it is guaranteed that the internal temperature is uniform, and the baking efficiency of thebread is improved; meanwhile, through work of a heat-resistance fan, heat guide pipes absorb hot air at the outer side of the box cavity and discharges the hot air through an air guide hood, and theproduction safety is guaranteed.

Description

technical field [0001] The invention relates to the field of bread production, in particular to a bread production process and baking equipment. Background technique [0002] Bread is also written as 麺包, a food made by grinding and heating five grains (usually wheat); it uses wheat flour as the main raw material, yeast, eggs, oil, sugar, salt, etc. as auxiliary materials, and is prepared by adding water. Dough is a baked food processed through processes such as dividing, forming, proofing, baking, and cooling. [0003] White sugar is generally used as a sweetener in the production process of existing bread. In today’s society, more and more people begin to reject foods with high sugar content, and the content of white sugar in bread is high; at the same time, the bread is baked by baking equipment. During the baking process, the upper and lower heaters are generally used to bake the top and bottom of the bread, which is prone to slow baking efficiency and uneven baking; aft...

AI Technical Summary

Problems solved by technology

[0003] White sugar is generally used as a sweetener in the production process of existing bread. In today’s society, more and more people begin to reject foods with high sugar content, and the content of white sugar in bread is high; at the same time, the bread is baked by baking equipment. During the baking process, the upper and lower heaters are generally used to bake the top and bottom of the bread, which is prone to slow baking efficiency and uneven baking; after the baking is completed, open the door, and the hot air inside will flow to Outward spray can easily cause burns

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