A production and processing tool for improving flour gluten

Abstract

The invention discloses a production and processing appliance for improving flour gluten, specifically relates to the field of flour, comprising a supporting mechanism, a containing mechanism is fixedly installed on the top of the supporting mechanism, a temperature control mechanism is fixedly installed on the outer wall of the containing mechanism, and an inner cavity of the containing mechanism A plurality of feeding mechanisms are fixedly installed, and the tops of the multiple feeding mechanisms are fixedly installed with a material storage mechanism, and the top of the accommodating mechanism is fixedly installed with a sealing mechanism; the accommodating mechanism includes a flour container, and a flour accommodating groove is opened inside the flour container, A plurality of first movable grooves are opened on the side wall of the inner cavity of the flour container. In the present invention, a feeding mechanism is provided, and the synchronous motor drives the rotating central shaft and the propulsion type spiral plate to rotate in the inner cavity of the fourth movable groove, so that the flour at the top of the inner cavity of the fourth movable groove flows out evenly from the bottom of the side discharge port , which relatively improves the uniformity and convenience of adding flour during the dough forming process.

Description

technical field [0001] The invention relates to the technical field of flour, and more specifically, the invention relates to a production and processing device for improving flour gluten. Background technique [0002] Flour is a kind of powder made from wheat. According to the amount of protein in the flour, it can be divided into high-gluten flour, medium-gluten flour, low-gluten flour and gluten-free flour. High-gluten flour: darker in color and stronger in itself It is active and smooth, and it is not easy to form a ball when grasping it. It is more suitable for making bread and some puff pastry, such as Danish pastry. It is mostly used in muffins and cream hollow cakes in western cakes. It is limited to use in fruit cakes with high ingredients. Medium-gluten flour: the color is milky white, between high and low flour, and the body is semi-loose. It is generally used in Chinese snacks, such as buns, steamed buns, noodles, etc. Low-gluten flour: whiter in color , it is e...

AI Technical Summary

Problems solved by technology

[0003] In the process of flour processing, the process, temperature and humidity will all affect the gluten of pasta making, so as to achieve different tastes. The structure of traditional wake-up noodle tanks and dough kneading containers is relatively simple, because flour wants to improve the gluten in the process of making dough. It is necessary to control the temperature and add flour evenly, and the water absorption and quality of protein will decrease with the decrease of temperature. Therefore, in the process of dough processing, the frequency of adding flour and the control of temperature and humidity are not convenient enough.

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