111 results about "Bread making" patented technology

The invention relates to the technical field of food production, in particular to an intelligent bread quality prediction and evaluation system which comprises a raw material monitoring module, a fermentation gas generation rate control module, a surface color and texture prediction optimization module and a quality prediction and evaluation module. The raw material monitoring module monitors characteristic data of raw materials in the bread making process in real time. The fermentation gas generation rate control module controls the generation rate of fermentation gas; the surface color and texture prediction optimization module dynamically adjusts baking parameters of an oven; the quality prediction and evaluation module predicts the final quality of the bread and generates a score. According to the invention, the expansion effect and appearance quality of the bread are always in an ideal state, the automatic adjustment of fermentation and baking parameters significantly reduces human intervention, and the automation level and quality control precision of the production process are improved.

The bread low-temperature fermentation cabinet comprises a low-temperature fermentation cabinet body, a cabinet door is movably installed at the position, located at the edge, of the front surface of the low-temperature fermentation cabinet body through hinges, and a control panel is fixedly installed at the position, close to the middle, of the side face of the low-temperature fermentation cabinet body. Universal wheels are fixedly mounted at four corners of the lower surface of the low-temperature fermentation cabinet main body, a spraying frame is fixedly mounted in the low-temperature fermentation cabinet main body, and a dough fermentation drawer is arranged in the low-temperature fermentation cabinet main body. According to the bread low-temperature fermentation cabinet convenient for taking and placing the dough, the mist spraying frame is matched with the dough fermentation drawer, so that the humidity of the dough is more uniform, the dough can be taken out of the dough fermentation drawer more conveniently, the dough taking and placing mode is simpler, the dough can be separated, making of bread is facilitated, and the fermented dough is prevented from being stuck together; the dough fermentation drawer can be pulled out more smoothly through the roller sliding rails.

To provide a system for producing bread using cooling bread dough capable of improving fineness of bubbles on the sliced surface after baking, uniformity with less variation, food texture, and flavor.SOLUTION: A system for producing bread using cooling bread dough comprises: a rapid cooling device used in a rapid cooling step in which divided bread dough is rapidly cooled at any temperature in the temperature range of -35 to -25°C until the temperature at the center of the divided bread dough becomes -5 to 10°C; a freezing / refrigerating storage device used in a cooling divided bread dough storage step for storing cooling and divided bread dough in the temperature range of -6 to 5°C for a predetermined period of time; a multi-stage toasting fermentation device in which the temperature of the cooling divided bread dough after storage is controlled until the temperature of the center of the bread dough reaches 8 to 10°C, and then the bread dough is molded, and subjected to toasting fermentation by setting at least three temperature and period stages; and a baking device that bakes the bread dough fermented using the multi-stage toasting fermentation device.SELECTED DRAWING: Figure 1A

The invention belongs to the technical field of soft bread processing, and discloses a flour feeding device for soft bread preparation, the flour feeding device comprises a feeding box and a discharging mechanism, a feeding assembly is rotatably arranged in the feeding box, and a baffle located below the feeding assembly is fixedly arranged in the feeding box. By preventing too much flour from being gathered at the top of the feeding device when the flour is fed, meanwhile, a filter cloth sleeve in the processing assembly, an adapter head and a sleeve plate which are elastically connected are utilized, air inlet pressure in the dust filtering process is utilized, and the negative pressure suction effect of reciprocating start and stop is matched, so that the adapter head repeatedly moves up and down to act on the filter cloth sleeve; according to the automatic dust removal device, self-vibration is achieved, the filtered flour is actively shaken off and separated, the flour is sucked for dust falling, meanwhile, self-cleaning is achieved, blockage is avoided, meanwhile, when the filtered flour is shaken off, the shaken-off dust rapidly falls into a feeding box, efficient dust falling is achieved, meanwhile, self-cleaning is achieved, and the filtered flying dust is collected, stored and filtered.

Provided are a method for producing bread that can control the degree of bread-making properties and the quality of the final bread obtained; a method for predicting bread-making properties and bread quality that can quickly and easily predict the degree of bread-making properties and bread quality from a yangdane dough; and a yangdane dough for producing bread that can produce bread dough with good bread-making properties and high-quality bread that is sweet, chewy, and has a texture that melts in the mouth, breads containing the same, and a method for using the same to produce bread. [Solution] A method for producing bread includes the steps of: (a) preparing a Tangzhong dough by mixing wheat flour and warm water, or by mixing wheat flour and water and then heating; (b) measuring the final viscosity and peak viscosity of a slurry obtained from a portion of the Tangzhong dough using a Rapid Visco Analyzer; and (c) preparing bread dough using the Tangzhong dough, and is characterized in that the value of the final viscosity / peak viscosity is adjusted to be 0.9 to 1.5.

To provide an oil and fat composition for breadmaking, capable of giving bread that has good dispersibility in bread dough, shows improved line suitability, is crunchy, retains softness, and has a good flavor.SOLUTION: An oil and fat composition for breadmaking contains, in (A) edible fat and oil, (B) maltogenic α-amylase, (C) lecithin, (D) mono glycerol fatty acid ester, and (E) polyglycerol-condensed ricinoleic acid ester. The (A) edible fat and oil are 50.0-90.0 pts.mass, (C) lecithin is 2.0-10.0 pts.mass, (D) mono glycerol fatty acid ester is 5.0-40.0 pts.mass, and (E) polyglycerol-condensed ricinoleic acid ester is 0.1-10.0 pts.mass.SELECTED DRAWING: None

The invention provides a technology for improving the quality of bread made of frozen bread dough. In the present technology, provided is a bread modifier for improving frozen dough, which contains one or more components selected from the group consisting of 4-alpha-glucanotransferase, beta-amylase, lipase and vitamin C.

The utility model discloses a manual bread cutting machine, which relates to the technical field of manual bread making equipment and comprises a mounting base and a mounting handle rotatably connected in the mounting base, and the mounting handle is rotatably connected with two mutually symmetrical transmission plates; according to the bread cutting device, the multiple cutting knife frames are distributed in the length direction of the mounting frame in a linear array mode, bread can be cut into multiple parts through one-time operation, and compared with a traditional mode that the bread is broken through fingers or a common bread cutting tool is used, the cutting efficiency is improved, the batch cutting requirement is met, and manpower and time cost is reduced. And on the other hand, the cutting knife frames distributed in an array mode guarantee the consistency of the cutting effect, the cut bread is uniform in shape and size, and follow-up dish making and presenting are facilitated. The design solves the problem that a common bread cutting tool is difficult to ensure the consistency and stability of the cutting effect, and avoids the influence on the dish quality due to different shapes and sizes of bread.

The invention discloses an application of a composition of neopullulanase and transglucosidase in bread making, the addition amount of the neopullulanase is 500-1000 U / kg of flour, and the addition amount of the transglucosidase is 500-1000 U / kg of flour. The novel pullulanase and the transglucosidase are used for making the bread, and the two cooperative enzymes are used as improvers, so that the specific volume of the bread is increased, and the texture of the bread is more excellent, the chewiness of the bread is kept stable during storage, and the problem that the conventional bread is strenuous to chew after being stored is avoided; meanwhile, the cohesiveness is reduced, the sticky feeling during chewing is reduced, the conglutination level is also remarkably reduced, and the oral eating experience is further optimized; in addition, the hardness of the bread can be remarkably reduced, the bread is kept soft in taste within the storage period, the aging speed of the bread is effectively reduced, and the storage time of the bread is prolonged. The method can effectively improve the bread performance, and can be used as an effective supplement for a traditional bread performance improvement method.

The utility model discloses a fermentation device for making bread, which comprises a fermentation box, the fermentation box is installed on external equipment, a speed regulating mechanism is arranged on the fermentation box, the speed regulating mechanism comprises a speed regulating pipe, a contraction table, a sliding block, an insertion rod, a transverse rod, a compensation strip, a spoiler, a variable resistance strip, a pushing mechanism and a wire clamping mechanism, the speed regulating pipe is installed on the fermentation box, and the sliding block is installed on the transverse rod. The multiple shrinkage tables are installed on the inner wall of the speed adjusting pipe at equal intervals, the sliding blocks are connected to the shrinkage tables in a sliding mode, fixing holes are formed in the sliding blocks, and the speed adjusting mechanism can effectively adjust the hot air introduction speed, so that the temperature in the fermentation box is accurately controlled; by means of contraction and expansion of the spoilers and adjustment of the distance between the variable resistance strips, the speed adjusting mechanism can adjust the airflow resistance carefully, then accurate control over the flow speed is achieved, it is crucial to guarantee temperature uniformity and stability in the bread fermentation process, and improvement of the quality and taste of bread is facilitated.

The utility model relates to the technical field of bread making, in particular to a sandwich machine which comprises a machine body and a closing assembly, the machine body comprises a lower shell, an upper shell, an upper handle, a lower handle, an upper die, a lower die and a connecting line, the lower shell is hinged to one end of the upper shell, the other end of the lower shell is provided with the lower handle, and the lower handle is connected with the connecting line. One end of the upper shell is provided with a connecting wire, the other end of the upper shell is provided with the upper handle, the lower shell is internally provided with a lower die, the upper shell is internally provided with an upper die, the connecting wire is connected with the upper die and the lower die, and the upper handle and the lower handle are further provided with closing assemblies. According to the food processing equipment, the operation convenience of the equipment is guaranteed, the mode that the shifting piece is squeezed inwards for unlocking is adopted, and the upper shell and the lower shell are unlocked, so that the problem that food falls due to the fact that the upper shell and the lower shell are mistakenly unlocked due to falling of objects is solved.

The utility model relates to the technical field of food processing equipment, and discloses a fermentation device for bread making, which comprises a fermentation cabinet, the outer surface of the fermentation cabinet is fixedly connected with a closing plate, the upper surface of the closing plate is fixedly connected with a mounting plate, the upper surface of the mounting plate is fixedly connected with a connecting frame, and the connecting frame is fixedly connected with a base. A filter screen plate is fixedly connected to the top of the inner surface of the connecting frame, and side plates located on the left side and the right side of the connecting frame are fixedly connected to the upper surface of the mounting plate. Through the arrangement of the side plate, the connecting column, the cleaning brush, the circular shaft and the driving rod, when the first motor starts to operate, the circular shaft and the driving rod start to rotate, at the moment, the cleaning brush is driven by the driving rod and starts to move left and right under the limitation of the connecting column, and in the process, the cleaning brush is driven by the driving rod to move left and right. And the bottom end of the cleaning brush can clean dust attached to the upper surface of the filter screen plate, so that good ventilation efficiency is always kept in the fermentation cabinet.

The present invention relates to a method for stabilizing an aqueous solution of beta amylase, in particular by using glycerol, potassium sorbate and sodium carbonate. The admixture of the additives is particularly effective over time in maintaining the enzymatic activity of the beta amylase. Another object of the invention consists of the use of said mixture for the specific function of maintaining the enzymatic activity of beta amylase. Another object of the present invention is to provide an aqueous solution of beta amylase comprising the above mixture. The final object of the invention consists of the use of said aqueous beta amylase solution for use in bread making, in the malt industry, as a food additive, as a digesting agent, for sweetener production, in pharmacy, and finally for the production of maltose and maltose-rich syrups.

The utility model relates to the technical field of rounding machine, and disclose a kind of block rounding machine for bread making, including bottom plate, the top of bottom plate is fixedly installed with second support, the top of second support is fixedly installed with transport pipe, the outer surface left side of transport pipe is fixedly installed with connecting pipe, the top of connecting pipe is fixedly installed with block box.The utility model will make rack and sliding mechanism together with rack and pinion engagement inside block box movement, simultaneously drive connecting block to move to inside, then two side connecting blocks will be extruded to two side sliding plates, so that sliding plate extrusion spring generates elastic deformation and spring elastic deformation is within the range that can be borne, rack will drive block cone and extruding plate to contact each other then to dough uniform block, compared with traditional device, can uniformly to dough exert force.

The objective of this invention is to provide a baking oil composition that can produce bread that is soft, moist, melts easily in the mouth, and has a chewy texture that lasts. In particular, the objective is to provide a baking oil composition that allows for good workability even with dough containing a large amount of water, and produces bread that has good volume after heating and good shape retention. [Solution] The inventors have found that the above problem can be solved by using an oil and fat composition containing a specific amount of psyllium seed gum with a moisture content of 12% by mass or less and a moisture content of 5% by mass or less. In particular, they have found that in bread dough with a high water content, adding the oil and fat at the timing of adding the flour after it has absorbed enough water makes it possible to form a gluten film and suppress the stickiness of the dough.

To provide a gluten modifier for breadmaking by which it is possible to shorten operation time during breadmaking, and it is possible to obtain bread having chewy texture, crusty texture, and an improved flavor inherent in grain flour.SOLUTION: A gluten modifier for breadmaking contains liquid sugar and lutein, and modifies gluten.SELECTED DRAWING: None

The utility model relates to the related field of mixing equipment, in particular to bread making raw material mixing equipment which comprises a support frame, a mixing barrel, a motor, a feeding hole, a rotating shaft, stirring blades, a water pump, an absorption pipe, a conveying pipe, a first annular pipe, a liquid absorption head, a branch pipe, a second annular pipe, a conveying head, a filter barrel and the like. Through the arrangement of the water pump and the filter assembly, raw materials at the bottom of the mixing barrel are continuously pumped through the cooperation of the water pump and the liquid suction head, and the raw materials are conveyed back to the top of the mixing barrel through the conveying head, so that the raw materials can flow more quickly, and mixing dead angles of the raw materials in the mixing barrel are reduced; the raw material mixing device is simple in structure and convenient to operate, can help eliminate the layering phenomenon caused by material sealing, enables various components to be distributed more uniformly, improves the mixing effect of raw materials for bread, filters the flowing raw materials through the filter assembly, reduces impurities in the raw materials, and is beneficial to improving the quality of the mixed materials.

The invention discloses a quantitative mixing device for preparing an enzyme preparation for bread, and belongs to the technical field of bread processing.The quantitative mixing device comprises a mixing cylinder, a detachable cylinder cover is arranged at the top of the mixing cylinder, and a feeding port is formed in the cylinder cover; the cylinder cover is provided with a hybrid driving part, the hybrid driving part is rotatably connected with the cylinder cover, the hybrid driving part is provided with three mixing stirring parts, the three mixing stirring parts are all in transmission connection with the hybrid driving part, each mixing stirring part is provided with a stirring adjusting part, and the three mixing stirring parts are in transmission connection with the mixing driving part. The stirring adjusting part is rotatably connected with the mixing stirring part, a middle mixing part is arranged in the middle of the mixing driving part, the middle mixing part can mix an enzyme preparation in the middle of the mixing cylinder, and a discharging pipe is arranged at the top of the mixing cylinder. In the process of mixing the enzyme preparation, comprehensive flowing of enzyme preparation materials can be promoted, micro mixing is enhanced, and material circulation is accelerated.

To provide a baking tray for bread baking that is robust and resistant to deformation, prevents contamination by foreign objects, is superior in hygiene, and can be implemented with a simple configuration.SOLUTION: A baking tray for bread baking comprises: a metal bottom portion 12: a side plate portion 14 formed by raising a peripheral edge of the bottom portion 12; a flange portion 16 formed to extend outwardly from a peripheral edge 14a of the side plate portion 14 and having an outer peripheral edge 16a bent to contact the outer periphery 14b of the side plate portion 14; and a metal reinforcing member 18 positioned on the outer periphery 14b of the side plate portion 14 so as to be sealed at this flange portion 16 and the outer periphery 14b of the side plate portion 14, and enclosed within the flange portion 16.SELECTED DRAWING: Figure 1

The present invention provides a raw material composition for producing low-protein bread with excellent taste, appearance, and flavor, a dough for baking bread, and a method for producing bread. This problem can be solved by a raw material composition for producing bread, which replaces a part of wheat flour with starch containing heat-moisture treated starch and has substantially unchanged dough properties.

The utility model discloses a dough cutting device for bread making, and relates to the technical field of food processing, the dough cutting device comprises a dough cutting assembly, the dough cutting assembly comprises a support frame, the inner wall of the support frame is fixedly connected with a placing barrel, the bottom end of the inner wall of the placing barrel is provided with an adjusting assembly, and a transportation assembly is arranged under the placing barrel. A plurality of sets of teeth are fixedly connected to the surfaces of the four sets of rotating discs, and engaged racks are arranged on one sides of the teeth. The pull rod is pulled to drive the rack to move, the rack drives the rotating disc to rotate through the teeth, the rotating disc drives the connecting frame to rotate synchronously, the grooves in the connecting frame drive the six sets of adjusting plates to rotate and contract inwards while sliding in the sliding grooves through the limiting shafts, and the size of the discharging opening is adjusted; the applicability of the device is effectively enhanced, meanwhile, the cutting efficiency of the dough can be effectively enhanced by arranging four groups of discharge ports, and the production effect is further improved.

The utility model discloses a fertilizing wheel device which comprises a fixing sleeve, a sliding frame is inserted into the bottom end of the fixing sleeve in a sliding mode, two fastening screws are inserted into one side of the sliding frame in a threaded mode, a sliding hole is formed in one side of the fixing sleeve, the fastening screws slide in the sliding hole, and a cover plate is fixedly connected to one side of the fixing sleeve. A rotating shaft is rotatably inserted into the bottom of one side of the sliding frame, the other end of the rotating shaft is fixedly connected with a wheel frame, the circumference of the wheel frame is fixedly connected with a plurality of steamed corn-bread making heads, the bottoms of the steamed corn-bread making heads are fixedly connected with two reinforcing rods, the other ends of the reinforcing rods are welded to the circumference of the wheel frame, and two bearing seats are fixedly connected to the top of a fixing sleeve; and a driving shaft is rotationally inserted between the two bearing seats. The height of the fertilizing wheel device is adjusted according to the height of a mound by adjusting the insertion length of the sliding frame and the fixing sleeve and fixing the sliding frame through the fastening screw, so that the fertilizing efficiency of crops is improved.

The utility model relates to the technical field of food manufacturing, in particular to an opposite type rolling system which comprises a rack, a supporting frame, a conveying mechanism and a roll shaft mechanism are arranged on the rack, the supporting frame is fixedly connected with the rack, the conveying mechanism is arranged below the supporting frame and used for conveying dough, and the roll shaft mechanism is arranged below the conveying mechanism. The conveying mechanism is arranged on the supporting frame, the two roll shaft mechanisms are arranged on the supporting frame in a sliding mode, the two roll shaft mechanisms are located on the two sides of the conveying mechanism respectively, and the two roll shaft mechanisms slide and move in the opposite directions to roll dough on the conveying mechanism. The bread maker has the beneficial effect that the production efficiency of bread making is improved.

The utility model relates to the technical field of bread fermentation, and discloses a fermentation device for bread making, which comprises a box body assembly, a telescopic assembly, a monitoring assembly, a driving assembly, a bearing assembly, a plate body assembly and a fixing assembly, the plate body assembly is installed in front of the box body assembly, the monitoring assembly is installed on the plate body assembly, and the fixing assembly is installed on the outer wall of the bottom of the box body assembly. The heat insulation plate isolates heat from reaching the cavity where the telescopic motor is located to a certain degree, punching work of bread blanks is achieved, the punching time of workers is saved, and therefore automatic operation is achieved.

The invention relates to the field of bread making, in particular to an intelligent induction cleaning device for a bread baking oven and a full-process cleaning method. The cleaning mechanism serves as a main execution part, the cleaning mechanism is internally exquisite in structural design, for example, the movable part can flexibly move and steer, the brush and the cleaning cloth can work alternately, the brush can automatically stretch into the water bucket for cleaning when the cleaning cloth works, the cleanliness of the cleaning tool is guaranteed, and the cleaning effect is improved. The driving mechanism provides precise power control for moving and steering of the movable part, and it is ensured that the brush and the cleaning cloth accurately reach the designated cleaning position. The design of the brush is unique, the hollow rotating disc is used for storing the cleaning liquid, the liquid outlet mechanism is matched with the squeezing mechanism, the cleaning liquid is squeezed out at a proper time, and the cleaning effect is enhanced. In conclusion, according to the device, the cleaning efficiency and quality are greatly improved, the manual labor intensity is reduced, and the cleaning automation level of the bread baking oven is improved.

The invention discloses a low-GI gluten-free fat-reducing bean dreg and scallop bread formula and a preparation method thereof. Relates to the technical field of food, and is prepared from the following raw materials in parts: 150 parts of dry bean dreg powder, 20 parts of ocean car shell powder, 20 parts of coconut flour, 60 parts of momordica grosvenori erythritol, 10 parts of baking powder, 5 parts of baking soda, 300 parts of drinking water, 10 parts of lemon juice, 200 parts of egg liquid, 280 parts of mozzarella cheese, and 10 parts of crushed grains and nuts. The low-GI gluten-free fat-reduced bean dreg and scallop bread has the effects of low glycemic index, low GI, fat reduction and the like, is close to scallop bread made of wheat flour in taste, is soft and delicious, is suitable for serving as a daily staple food for related sugar-controlled people with diabetes, weight management and the like, is beneficial to improving the blood sugar level and improving the overall health condition of citizens, does not contain gluten, and is suitable for being eaten by people with diabetes, weight management and the like. The flour is especially suitable for gluten allergy people to eat.

The utility model discloses a fermentation baking oven for bread making relates to baking oven technical field, including: box body, control panel, door body, fermentation chamber and baking chamber, the front part of box body is equipped with control panel and door body respectively, the inside of box body is equipped with fermentation chamber and baking chamber respectively. According to the fermentation baking oven for bread making, when a heat-resisting block moves, a sliding rod can be driven to move, when the sliding rod moves, the inclined face of a clamping block can be extruded, when the clamping block is extruded, a heat-resisting spring can be shrunk, when the heat-resisting spring is shrunk to a specified degree, the clamping block can slide out from the interior of the sliding rod, and when a rotary knob rotates, the clamping block can slide out from the interior of the sliding rod. The ends of the door bodies can penetrate through the limiting rods in a threaded mode and are in threaded butt joint with the second fixing blocks, at the moment, the two sets of door bodies can be limited, children cannot open the door bodies easily, the door bodies can be prevented from being opened by mistake in a door body limiting mode, and the use safety of the fermentation baking oven is improved.

According to the high-proportion defatted coix seed composite flour and the bread made from the composite flour, large-scale and high-value utilization of defatted coix seed byproducts can be achieved, and bread products stable in processability and quality are obtained under the condition of high mixing amount.

The utility model relates to the technical field of stirrers, in particular to a stirrer for making dessert bread, which comprises a bottom plate, a base, a supporting table, a height adjusting mechanism, a stirring barrel, a supporting seat, a supporting shell, a supporting opening, a supporting plate, a stirring column, a stirring mechanism and a lifting mechanism. The height adjusting mechanism is arranged between the base and the supporting table and used for adjusting the height of the supporting table, the stirring barrel is placed on the supporting table, the supporting base is fixedly arranged on the base, a supporting groove is formed in the position, corresponding to the stirring barrel, of the supporting base, the supporting shell is fixedly arranged on the supporting base, and the supporting opening is formed in the inner bottom wall of the supporting shell. The supporting opening penetrates through the supporting base, the supporting plate is arranged in the supporting shell in a sliding mode, and through the technical scheme, the problem that in the related technology, stirred dough is inconvenient to take out from the stirring barrel is solved.

To provide a breadmaking oil and fat composition which suppresses decrease in a flavor of bread generated when configured to contain an amount of lecithin required for improvement in line suitability of bread dough and can make the bread excellent in the flavor with improved crispness and softness.SOLUTION: A breadmaking oil and fat composition contains, in (A) an edible oil and fat, (B) maltose producing α-amylase, (C) lecithin, and (D) monoglycerol fatty acid ester. The breadmaking oil and fat composition contains (C) the lecithin of 0.5 to 2.0 mass% and (D) the monoglycerol fatty acid ester of 0.5 to 10.0 mass%.SELECTED DRAWING: None