Dough waking-up device convenient for temperature control

Abstract

The invention discloses a dough waking-up device convenient for temperature control, and belongs to the technical field of dough making. The dough waking-up device comprises a dough waking-up box, locking universal wheels are fixedly mounted at four corners of the lower surface of the dough waking-up box, a box door is rotatably connected to the front end face of the dough waking-up box through hinges, a plurality of ventilation grooves are formed in the inner wall of the box door, a temperature control mechanism is connected to the box door, and a temperature adjusting box is fixedly connected to the inner end face of the dough waking-up box; a plurality of electric heating pipes which are uniformly distributed and are used for heating the dough waking-up box are mounted between the upper inner wall and the lower inner wall of the temperature adjusting box, the electric heating pipes are electrically connected with the temperature control mechanism, and the outer side of the temperature adjusting box is fixedly connected with a protective net which is matched with the temperature adjusting box; and a plurality of U-shaped plates which are uniformly distributed from top to bottom are fixedly connected to the inner walls of the two sides of the dough waking-up box. The dough waking-up device is provided with the temperature control mechanism, so that the temperature in the dough waking-up box can be conveniently regulated and controlled in time, and the dough waking-up effect of dough is improved.

Description

technical field [0001] The invention belongs to the technical field of dough making, and in particular relates to a dough resting device which is convenient for temperature control. Background technique [0002] During the dough kneading process, after the flour and water are fully mixed, the protein absorbs water and swells to form gluten. Become a wet dough with plasticity and elasticity. But at this time, due to the external force in the dough or kneading process, the protein macromolecules in the gluten are in an entangled state, and there is a large internal stress in the molecular structure, and due to the entangled state of the molecular structure, making Spatial contraction of protein molecules will make the dough rough, reduce gluten and poor palatability. [0003] The function of resting dough is to let the protein molecules in the dough have time to relax and restructure after kneading or shaping. (Protein molecules can restore their spatial configuration throug...

AI Technical Summary

Problems solved by technology

[0004] Because the dough is greatly affected by the temperature during the resting process, when the temperature is too high, the dough is prone to over-restoring, resulting in the dough being too soft and chewy, which affects the taste of the finished pasta. The resting process is very long, which can easily cause the dough to be too hard and affect eating, and during the resting process, we found that the moisture in the dough is easy to volatilize, which leads to the dough after resting is too dry and hard, and its interior is prone to breakage situation that affects the quality of the dough

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