Learning method, cake making machine, storage medium and computer program product

Abstract

The invention discloses a learning method, a cake making machine, a storage medium and a computer program product, and relates to the technical field of food processing.The cake making learning method comprises the steps that water with the preset weight and flour with the preset weight are made into dough; obtaining the humidity of the dough; when the humidity of the dough is smaller than / larger than a preset humidity range, reducing / increasing flour with fixed weight on the basis of flour with original weight, making dough with water with preset weight, and detecting the humidity of the dough again; when the humidity of the dough is within a preset humidity range, determining a corresponding water distribution ratio according to the weight of the flour and the weight of the water required for preparing the dough, and recording the water distribution ratio and the type of the flour in the same formula; the invention aims to solve the technical problem that the production experience is difficult to inherit due to the lack of detailed data records when the dough with proper humidity is manually made.

Description

Technical Field

[0001] The present application relates to the technical field of food processing, and in particular to a cake making machine, a storage medium and a computer program product. Background Art

[0002] Before making bread, the dough must be prepared and the humidity of the dough must reach an appropriate level. If the humidity is too low, the surface of the dough will easily form a crust due to excessive evaporation of water, which will affect the activity of the yeast, thereby slowing down the fermentation speed and prolonging the fermentation time. If the humidity is too high, although it helps the yeast activity, it may cause the fermentation speed to be too fast, causing the dough to expand excessively before baking, affecting the structure and taste of the bread. Dough with appropriate humidity can form a uniform bubble structure during the fermentation process, making the bread softer and more elastic after baking.

[0003] However, due to the different types and coarseness of flour, the water ratio required to make dough with appropriate humidity is also different. The existing method of making dough with appropriate humidity is generally manual cake making. When making cakes manually, it is necessary to manually stir and shape the dough, and the production efficiency is low. When making dough with appropriate humidity manually, there is often a lack of detailed data records, which makes it difficult to pass on production experience. Summary of the invention

[0004] The main purpose of this application is to provide a learning method, a cake making machine, a storage medium and a computer program product, aiming to solve the technical problem that artificial dough with appropriate humidity often lacks detailed data records, resulting in difficulties in the inheritance of production experience.

[0005] To achieve the above objectives, the present application proposes a cake making learning method, the method comprising:

[0006] Make a dough with a preset weight of water and a preset weight of flour;

[0007] Get the moisture of the dough;

[0008] When the humidity of the dough is less than / greater than the preset humidity range, a fixed weight of flour is reduced / added based on the original weight of flour, and the dough is made with the preset weight of water, and the humidity of the dough is tested again;

[0009] When the humidity of the dough is within a preset humidity range, the corresponding water ratio is determined according to the weight of the flour and the weight of the water required to make the dough, and the water ratio and the type of the flour are recorded in the same formula.

[0010] In one embodiment, before the step of making the dough with the preset weight of water and the preset weight of flour, the step further includes:

[0011] Get the coarseness parameters of flour;

[0012] After the step of making the dough with the preset weight of water and the preset weight of flour, the following steps are further included:

[0013] Determining the preset weight of the water and the fixed mass of the flour according to the coarseness parameter of the flour;

[0014] The larger / smaller the coarseness parameter of the flour is, the larger / smaller the fixed weight of the flour is, and the larger / smaller the preset weight of the water is;

[0015] The step of determining a corresponding water ratio according to the weight of flour and the weight of water required to make the dough when the humidity of the dough is within a preset humidity range, and recording the water ratio and the type of flour in the same formula also includes:

[0016] The coarseness parameter of the flour, the water ratio and the type of the flour are recorded in the same formula.

[0017] In one embodiment, the step of determining the first preset weight and the first fixed mass of water according to the coarseness parameter of the flour further includes:

[0018] Determining the coarseness of the flour according to the coarseness parameter of the flour;

[0019] When the coarseness parameter of the flour is less than the preset coarseness range, the coarseness of the flour is determined to be low-gluten flour; when the coarseness parameter of the flour is within the preset coarseness range, the coarseness of the flour is determined to be medium-gluten flour; when the coarseness parameter of the flour is greater than the preset coarseness range, the coarseness of the flour is determined to be high-gluten flour;

[0020] Determining a preset weight of water and a fixed mass of flour according to the coarseness of the flour;

[0021] When the coarseness of the flour is low-gluten flour, the preset weight of the water is determined to be the first preset weight, and the fixed mass of the flour is determined to be the first fixed mass;

[0022] When the coarseness of the flour is medium-gluten flour, the preset weight of the water is determined to be the second preset weight, and the fixed mass of the flour is determined to be the second fixed mass;

[0023] When the coarseness of the flour is high-gluten flour, the preset weight of the water is determined to be the third preset weight, and the fixed mass of the flour is determined to be the third fixed mass;

[0024] Among them, the first preset weight is greater than the second preset weight, and the second preset weight is greater than the third preset weight; the first fixed mass is less than the second fixed mass, and the second fixed mass is less than the third fixed mass.

[0025] In one embodiment, when the humidity of the dough reaches a preset humidity, the step of determining the corresponding water ratio according to the weight of the flour required to make the dough and the weight of the water required, and recording the type of flour and the water ratio in the same recipe further includes:

[0026] When the humidity of the dough reaches the preset humidity, the temperature and humidity of the current environment are obtained, and the corresponding water ratio is determined according to the weight of flour and the weight of water required to make the dough, and the current environment temperature, the current environment humidity, the type of flour and the water ratio are recorded in the same formula.

[0027] In one embodiment, the method further comprises:

[0028] According to the recorded ambient temperature and water distribution ratio, determine the temperature coefficient a and the water distribution ratio b at the reference temperature;

[0029] According to the temperature coefficient a and the water distribution ratio b at the reference temperature, the relationship between the water distribution ratio and the ambient temperature is determined as follows:

[0030] W=a*T+b; where W is the water distribution ratio and T is the ambient temperature.

[0031] In one embodiment, when the humidity of the dough is within a preset humidity range, determining a corresponding water ratio according to the weight of the flour and the weight of the water required to make the dough, and recording the water ratio and the type of the flour in the same recipe further comprises:

[0032] Place the dough in a sealed space to allow the dough to ferment;

[0033] Detect carbon dioxide concentration in sealed spaces;

[0034] When the carbon dioxide concentration in the sealed space reaches a preset concentration value, a first time required for the carbon dioxide concentration to reach the preset concentration value is determined, and the first time, the type of flour produced, and the water ratio are recorded in the same formula.

[0035] In addition, to achieve the above-mentioned purpose, the present application also proposes a cake-making machine, which includes: a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the computer program is configured to implement the steps of the cake-making learning method described above.

[0036] In addition, to achieve the above-mentioned purpose, the present application also proposes a storage medium, which is a computer-readable storage medium, and a computer program is stored on the storage medium. When the computer program is executed by the processor, the steps of the cake-making learning method described above are implemented.

[0037] In addition, to achieve the above-mentioned purpose, the present application also provides a computer program product, which includes a computer program, and when the computer program is executed by a processor, it implements the steps of the cake-making learning method as described above.

[0038] The technical solution proposed in this application has at least the following technical effects:

[0039] After the preset weight of water and the preset weight of flour are made into dough, the humidity of the dough is obtained. When the humidity of the dough is less than / greater than the preset humidity range, a fixed weight of flour is reduced / added on the basis of the original weight of flour, and the dough is remade with the preset weight of water, and the humidity is detected again; when the humidity of the dough is within the preset humidity range, the corresponding water ratio is determined according to the weight of flour and the weight of water required to make the dough, and the water ratio and the type of flour are recorded in the same formula. With such a setting, the present application can learn the water ratio of dough with suitable humidity made from various types of flour, and can be applied to a cake making machine. The user only needs to select the corresponding formula according to the type of flour used to make the dough, and the dough with suitable humidity can be made automatically. Compared with the prior art, the production efficiency of the cake making machine using automation is much higher than that of manual cake making, and the cake making machine can record the data in the production process of suitable humidity in real time, including the water ratio, etc., so that subsequent users can make corresponding choices according to their needs. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the present application and, together with the description, serve to explain the principles of the present application.

[0041] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, for ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative labor.

[0042] Figure 1 A flow chart of the first embodiment of the cake making learning method of the present application;

[0043] Figure 2 A flow chart of the second embodiment of the cake making learning method of the present application;

[0044] Figure 3 This is a flow chart of Example 3 of the cake making learning method of the present application.

[0045] The purpose, features and advantages of this application will be further described in conjunction with the embodiments and with reference to the accompanying drawings. DETAILED DESCRIPTION

[0046] It should be understood that the specific embodiments described herein are only used to explain the technical solutions of the present application and are not used to limit the present application.

[0047] In order to better understand the technical solution of the present application, a detailed description will be given below in conjunction with the accompanying drawings and specific implementation methods.

[0048] Before making bread, the dough must be prepared and the humidity of the dough must reach an appropriate level. If the humidity is too low, the surface of the dough will easily form a crust due to excessive evaporation of water, which will affect the activity of the yeast, thereby slowing down the fermentation speed and prolonging the fermentation time. If the humidity is too high, although it helps the yeast activity, it may cause the fermentation speed to be too fast, causing the dough to expand excessively before baking, affecting the structure and taste of the bread. Dough with appropriate humidity can form a uniform bubble structure during the fermentation process, making the bread softer and more elastic after baking.

[0049] However, due to the different types and coarseness of flour, the water ratio required to make dough with appropriate humidity is also different. The existing method of making dough with appropriate humidity is generally manual cake making. When making cakes manually, it is necessary to manually stir and shape the dough, and the production efficiency is low. When making dough with appropriate humidity manually, there is often a lack of detailed data records, which makes it difficult to pass on production experience.

[0050] To this end, the present application provides a cake making machine, storage medium and computer program product, which are intended to solve the technical problem that when manually making dough with appropriate moisture, there is often a lack of detailed data records, which makes it difficult to pass on production experience.

[0051] refer to Figure 1 In one embodiment of the present application, a cake making learning method is applied to a cake making machine, and the method includes:

[0052] S100: making dough with a preset weight of water and a preset weight of flour;

[0053] S200: obtaining the humidity of the dough;

[0054] S300: When the humidity of the dough is less than / greater than a preset humidity range, a fixed weight of flour is reduced / added based on the original weight of flour, and the dough is made with a preset weight of water, and the humidity of the dough is detected again;

[0055] S400: When the humidity of the dough is within a preset humidity range, a corresponding water ratio is determined according to the weight of the flour and the weight of the water required to make the dough, and the water ratio and the type of the flour are recorded in the same formula.

[0056] It should be noted that the preset humidity range can be set by the user according to the type of cake to be made; the original weight is the preset weight plus the weight that is reduced / increased by one or more fixed weights when the humidity of the dough is less than / greater than the preset humidity range.

[0057] In this embodiment, specifically, after the preset weight of water and the preset weight of flour are made into dough, the humidity of the dough is obtained. When the humidity of the dough is less than / greater than the preset humidity range, a fixed weight of flour is reduced / added on the basis of the original weight of flour, and the dough is remade with the preset weight of water, and the humidity is detected again; when the humidity of the dough is within the preset humidity range, the corresponding water ratio is determined according to the weight of flour and the weight of water required to make the dough, and the water ratio and the type of flour are recorded in the same formula. With such a setting, the present application can learn the water ratio of dough with suitable humidity made from various types of flour, and can be applied to a cake making machine. The user only needs to select the corresponding formula according to the type of flour used to make the dough, and the dough with suitable humidity can be made automatically. Compared with the prior art, the production efficiency of the cake making machine using automation is much higher than that of manual cake making, and the cake making machine can record the data in the production process of suitable humidity in real time, including the water ratio, etc., so that subsequent users can make corresponding choices according to their needs.

[0058] refer to Figure 2 In one embodiment of the present application, before the step of making dough with a preset weight of water and a preset weight of flour, the step further includes:

[0059] S210: Obtaining the coarseness and fineness parameters of flour;

[0060] After the step of making the dough with the preset weight of water and the preset weight of flour, the following steps are further included:

[0061] S310: Determining the preset weight of the water and the fixed mass of the flour according to the thickness parameter of the flour;

[0062] The larger / smaller the coarseness parameter of the flour is, the larger / smaller the fixed weight of the flour is, and the larger / smaller the preset weight of the water is;

[0063] The step of determining a corresponding water ratio according to the weight of flour and the weight of water required to make the dough when the humidity of the dough is within a preset humidity range, and recording the water ratio and the type of flour in the same formula also includes:

[0064] S410: Recording the coarseness parameter of the flour, the water ratio and the type of the flour in the same formula.

[0065] It should be noted that flours of different coarseness and fineness have different water absorption effects. Coarse-grained flour has a relatively small surface area due to its larger particles, resulting in a smaller contact area between water and flour particles. In order to fully wet and combine these larger particles, relatively more water is required. Therefore, coarse-grained flour usually requires more water when making dough.

[0066] On the contrary, the surface area of ​​fine-grained flour is large, and the contact area between water and flour particles is also large, which makes it easier for water to be absorbed by flour. Therefore, fine-grained flour requires relatively less water when making dough.

[0067] Therefore, when the flour is coarser, more water needs to be added when making the dough so that the humidity of the dough is close to the preset humidity range, to avoid adding too little water, which causes the humidity of the dough to deviate too much from the preset humidity range, thereby prolonging the time required to make the dough of appropriate humidity; and when the humidity of the dough is less than / greater than the preset humidity, a larger weight of flour needs to be added / reduced on the basis of the original weight of flour, so that the humidity of the dough made next time is closer to the preset humidity range, thereby reducing the time required to make the dough of appropriate humidity.

[0068] When the dough is thinner, less water needs to be added when making the dough so that the humidity of the dough is close to the preset humidity range, avoiding adding too much water which causes the humidity of the dough to deviate too much from the preset humidity range, thereby prolonging the time required to make the dough of appropriate humidity; and when the humidity of the dough is less than / greater than the preset humidity, a smaller weight of flour needs to be added / reduced on the basis of the original weight of flour, avoiding adding / reducing the fixed weight of flour too much so that the humidity span of the dough is larger and the problem of deviating from the preset humidity range multiple times, thereby reducing the time required to make the dough of appropriate humidity.

[0069] The coarseness parameters of the flour, the water ratio and the type of the flour are recorded in the same formula. In this way, the cake making machine to which the cake making learning method of the present application is applied can provide the corresponding water ratio according to the coarseness parameters and the type of the flour, thereby quickly making dough with suitable humidity.

[0070] In this embodiment, the step of determining the first preset weight and the first fixed mass of water according to the coarseness parameter of the flour further includes:

[0071] Determining the coarseness of the flour according to the coarseness parameter of the flour;

[0072] When the coarseness parameter of the flour is less than the preset coarseness range, the coarseness of the flour is determined to be low-gluten flour; when the coarseness parameter of the flour is within the preset coarseness range, the coarseness of the flour is determined to be medium-gluten flour; when the coarseness parameter of the flour is greater than the preset coarseness range, the coarseness of the flour is determined to be high-gluten flour;

[0073] Determining a preset weight of water and a fixed mass of flour according to the coarseness of the flour;

[0074] When the coarseness of the flour is low-gluten flour, the preset weight of the water is determined to be the first preset weight, and the fixed mass of the flour is determined to be the first fixed mass;

[0075] When the coarseness of the flour is medium-gluten flour, the preset weight of the water is determined to be the second preset weight, and the fixed mass of the flour is determined to be the second fixed mass;

[0076] When the coarseness of the flour is high-gluten flour, the preset weight of the water is determined to be the third preset weight, and the fixed mass of the flour is determined to be the third fixed mass;

[0077] Among them, the first preset weight is greater than the second preset weight, and the second preset weight is greater than the third preset weight; the first fixed mass is less than the second fixed mass, and the second fixed mass is less than the third fixed mass.

[0078] In one embodiment of the present application, when the humidity of the dough reaches a preset humidity, the step of determining the corresponding water ratio according to the weight of the flour required to make the dough and the weight of the water required, and recording the type of flour and the water ratio in the same recipe also includes:

[0079] When the humidity of the dough reaches the preset humidity, the temperature and humidity of the current environment are obtained, and the corresponding water ratio is determined according to the weight of flour and the weight of water required to make the dough, and the current environment temperature, the current environment humidity, the type of flour and the water ratio are recorded in the same formula.

[0080] In this embodiment, the humidity and temperature of the environment will have a certain impact on the humidity of the dough. When the air in the environment is relatively dry, or the ambient temperature is high, the moisture of the dough is easy to evaporate, and the proportion of water required to make dough of appropriate humidity is relatively large; when the air in the environment is relatively humid, or the ambient temperature is low, the moisture of the dough is not easy to evaporate, and the proportion of water required to make dough of appropriate humidity is relatively small. Therefore, after making dough of appropriate humidity, the present application records the humidity and temperature of the current environment, the water ratio and the type of flour in the same formula. With such a setting, in actual application, when the user makes cakes in different seasons, regions or climatic conditions, the appropriate formula can be selected according to the humidity and temperature of the current environment. In this way, even without professional guidance, the user can quickly find the appropriate formula according to the environmental parameters, which greatly improves the convenience and flexibility of operation.

[0081] Furthermore, the method further comprises:

[0082] According to the recorded ambient temperature and water distribution ratio, determine the temperature coefficient a and the water distribution ratio b at the reference temperature;

[0083] According to the temperature coefficient a and the water distribution ratio b at the reference temperature, the relationship between the water distribution ratio and the ambient temperature is determined as follows:

[0084] W=a*T+b; where W is the water distribution ratio and T is the ambient temperature.

[0085] In this embodiment, assuming that when the temperature is 20°C, 55 grams of water is required for every 100 grams of flour, and assuming that when the temperature is 15°C, 53 grams of water is required for every 100 grams of flour, then based on the above data, the equation group is established:

[0086] When T = 20, W = 55, and the equation 55 = 20a + b is obtained;

[0087] When T = 15, W = 53, and the equation 53 = 15a + b is obtained;

[0088] According to the above formula, we get: a=2, b=15, so the equation is W=2*T+15.

[0089] With this setting, as more data is collected and the formula is updated based on the new data to improve the accuracy of the relationship between the water ratio and the ambient temperature, in actual applications, the cake maker can predict the proportion of water required for kneading the dough based on the ambient temperature and the above formula to ensure that the humidity of the dough reaches the preset humidity.

[0090] In this embodiment, W = c * T 2 +d*T+e is used to describe the nonlinear relationship between the water distribution ratio and the ambient temperature, where c is the quadratic term coefficient, which represents the relationship between the square of the temperature and the water distribution ratio, reflecting the nonlinear degree of the influence of temperature change on the water distribution ratio; d is the linear term coefficient, which represents the linear relationship between temperature and the water distribution ratio, that is, the amount of linear change in the water distribution ratio for every unit change in temperature; e is a constant term, which represents the water distribution ratio when the ambient temperature is the base temperature. Users can calculate the values ​​of c, d and e based on the collected data and the least squares method to obtain the above formula.

[0091] refer to Figure 3 In one embodiment of the present application, when the humidity of the dough is within a preset humidity range, determining the corresponding water ratio according to the weight of the flour and the weight of the water required to make the dough, and recording the water ratio and the type of the flour in the same recipe further comprises:

[0092] S500: placing the dough in a sealed space to allow the dough to ferment;

[0093] S600: Detect the carbon dioxide concentration in the sealed space;

[0094] S700: When the carbon dioxide concentration in the sealed space reaches a preset concentration value, a first time required for the carbon dioxide concentration to reach the preset value is determined, and the first time, the type of flour produced, and the water ratio are recorded in the same formula.

[0095] In this embodiment, by placing the dough in a sealed space for fermentation and detecting the carbon dioxide concentration in the sealed space, the fermentation process of the dough can be accurately controlled. When the carbon dioxide concentration reaches a preset concentration value, the degree of dough fermentation can be determined, thereby ensuring that the fermentation effect of the dough reaches the best state. Among them, the preset concentration value can be determined according to the type of biscuits made by the user. For example, cream cookies usually pursue a crispy taste and exquisite appearance. Excessive fermentation will cause the biscuits to become too soft and lose their unique crispness. Therefore, it is necessary to set a lower carbon dioxide concentration value (volume concentration of 0.1% to 0.2%) to ensure that the dough will not be over-fermented before baking. Oatmeal cookies usually contain more fiber and coarse grain ingredients, which may affect the fermentation effect of the dough to a certain extent. Therefore, it is necessary to set a slightly higher carbon dioxide concentration value (volume concentration of 0.2% to 0.3%) to ensure that the dough can be properly fermented and produce a soft taste.

[0096] Different types of flour contain different enzymes and nutrients, which can affect the fermentation rate. For example, whole wheat flour, because it contains more bran and germ, may contain more natural yeasts and enzymes, which can affect the fermentation rate. Refined flour (such as white flour) usually has the bran and germ removed and may contain less natural yeasts and enzymes, so its fermentation rate may not be the same as whole wheat flour.

[0097] Therefore, in this embodiment, by determining the first time required for the carbon dioxide concentration to reach a preset concentration value, and recording the first time in the recipe, with such a setting, in actual application, the user can select the corresponding recipe according to the type of flour, so that the cake maker can adjust the carbon dioxide concentration and time required for dough fermentation according to the recipe.

[0098] It should be noted that the above examples are only used to understand the present application and do not constitute a limitation on the cake-making learning method of the present application. More simple transformations based on this technical concept are all within the scope of protection of the present application.

[0099] The present application provides a cake-making machine, which includes: at least one processor; and a memory communicatively connected to the at least one processor; wherein the memory stores instructions executable by the at least one processor, and the instructions are executed by the at least one processor so that the at least one processor can execute the cake-making learning method in the above-mentioned embodiment one.

[0100] The above is only a specific implementation of the present application, but the protection scope of the present application is not limited thereto. Any person skilled in the art who is familiar with the present technical field can easily think of changes or substitutions within the technical scope disclosed in the present application, which should be included in the protection scope of the present application. Therefore, the protection scope of the present application should be based on the protection scope of the claims.

[0101] The present application provides a computer-readable storage medium having computer-readable program instructions (ie, computer programs) stored thereon, and the computer-readable program instructions are used to execute the cake-making learning method in the above-mentioned embodiment.

[0102] The computer-readable storage medium provided in the present application may be, for example, a USB flash drive, but is not limited to electrical, magnetic, optical, electromagnetic, infrared, or semiconductor systems, systems or devices, or any combination of the above. More specific examples of computer-readable storage media may include, but are not limited to: an electrical connection with one or more wires, a portable computer disk, a hard disk, a random access memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or flash memory), an optical fiber, a portable compact disk read-only memory (CD-ROM), an optical storage device, a magnetic storage device, or any suitable combination of the above. In this embodiment, the computer-readable storage medium may be any tangible medium containing or storing a program that can be used by or in combination with an instruction execution system, system or device. The program code contained on the computer-readable storage medium may be transmitted using any appropriate medium, including but not limited to: wires, optical cables, RF (Radio Frequency), etc., or any suitable combination of the above.

[0103] The present application also provides a computer program product, including a computer program, which implements the steps of the above-mentioned cake-making learning method when executed by a processor.

[0104] The computer program product provided by the present application can solve the technical problem that the dough made by hand with appropriate humidity often lacks detailed data records, which makes it difficult to pass on production experience. Compared with the prior art, the beneficial effects of the computer program product provided by the present application are the same as those of the cake making learning method provided by the above embodiment, and will not be elaborated here.

[0105] The above descriptions are only some embodiments of the present application, and are not intended to limit the patent scope of the present application. All equivalent structural changes made using the contents of the present application specification and drawings under the technical concept of the present application, or direct / indirect applications in other related technical fields are included in the patent protection scope of the present application.

Claims

1. A cake making learning method, applied to a cake making machine, characterized in that: The method comprises: Make a dough with a preset weight of water and a preset weight of flour; Get the moisture of the dough; When the humidity of the dough is less than / greater than the preset humidity range, a fixed weight of flour is reduced / added based on the original weight of flour, and the dough is made with the preset weight of water, and the humidity of the dough is tested again; When the humidity of the dough is within a preset humidity range, the corresponding water ratio is determined according to the weight of the flour and the weight of the water required to make the dough, and the water ratio and the type of the flour are recorded in the same formula.

2. The method according to claim 1, characterized in that Before the step of making the dough with the preset weight of water and the preset weight of flour, the step further includes: Get the coarseness parameters of flour; After the step of making the dough with the preset weight of water and the preset weight of flour, the following steps are further included: Determining the preset weight of the water and the fixed mass of the flour according to the coarseness parameter of the flour; The larger / smaller the coarseness parameter of the flour is, the larger / smaller the fixed weight of the flour is, and the larger / smaller the preset weight of the water is; The step of determining a corresponding water ratio according to the weight of flour and the weight of water required to make the dough when the humidity of the dough is within a preset humidity range, and recording the water ratio and the type of flour in the same formula also includes: The coarseness parameter of the flour, the water ratio and the type of the flour are recorded in the same formula.

3. The method according to claim 2, characterized in that The step of determining the first preset weight and the first fixed mass of water according to the coarseness parameter of the flour further includes: Determining the coarseness of the flour according to the coarseness parameter of the flour; When the coarseness parameter of the flour is less than the preset coarseness range, the coarseness of the flour is determined to be low-gluten flour; when the coarseness parameter of the flour is within the preset coarseness range, the coarseness of the flour is determined to be medium-gluten flour; when the coarseness parameter of the flour is greater than the preset coarseness range, the coarseness of the flour is determined to be high-gluten flour; Determining a preset weight of water and a fixed mass of flour according to the coarseness of the flour; When the coarseness of the flour is low-gluten flour, the preset weight of the water is determined to be the first preset weight, and the fixed mass of the flour is determined to be the first fixed mass; When the coarseness of the flour is medium-gluten flour, the preset weight of the water is determined to be the second preset weight, and the fixed mass of the flour is determined to be the second fixed mass; When the coarseness of the flour is high-gluten flour, the preset weight of the water is determined to be the third preset weight, and the fixed mass of the flour is determined to be the third fixed mass; Among them, the first preset weight is greater than the second preset weight, and the second preset weight is greater than the third preset weight; the first fixed mass is less than the second fixed mass, and the second fixed mass is less than the third fixed mass.

4. The method according to claim 1, characterized in that When the humidity of the dough reaches a preset humidity, the step of determining the corresponding water ratio according to the weight of the flour and the weight of the water required to make the dough, and recording the type of flour and the water ratio in the same formula also includes: When the humidity of the dough reaches the preset humidity, the temperature and humidity of the current environment are obtained, and the corresponding water ratio is determined according to the weight of flour and the weight of water required to make the dough, and the current environment temperature, the current environment humidity, the type of flour and the water ratio are recorded in the same formula.

5. The method according to claim 4, characterized in that The method further comprises: According to the recorded ambient temperature and water distribution ratio, determine the temperature coefficient a and the water distribution ratio b at the reference temperature; According to the temperature coefficient a and the water distribution ratio b at the reference temperature, the relationship between the water distribution ratio and the ambient temperature is determined as follows: W=a*T+b; where W is the water distribution ratio and T is the ambient temperature.

6. The method according to any one of claims 1 to 4, characterized in that: The method further comprises the following steps: determining a corresponding water ratio according to the weight of flour and the weight of water required to make the dough when the humidity of the dough is within a preset humidity range, and recording the water ratio and the type of flour in the same formula: Place the dough in a sealed space to allow the dough to ferment; Detect carbon dioxide concentration in sealed spaces; When the carbon dioxide concentration in the sealed space reaches a preset concentration value, a first time required for the carbon dioxide concentration to reach the preset concentration value is determined, and the first time, the type of flour produced, and the water ratio are recorded in the same formula.

7. A cake making machine, characterized in that: The cake making machine comprises: A processor, configured to execute the method according to any one of claims 1 to 6; A memory for storing the method according to any one of claims 1 to 6.

8. A storage medium, characterized in that: The storage medium is a computer-readable storage medium, on which a computer program is stored. When the computer program is executed by a processor, the steps of the cake-making learning method according to any one of claims 1 to 6 are implemented.

9. A computer program product, characterized in that The computer program product comprises a computer program, and when the computer program is executed by a processor, the steps of the cake-making learning method according to any one of claims 1 to 6 are implemented.

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