Temperature and moisture adjustable type bread maker

Abstract

The invention relates to the technical field of bread makers, in particular to a temperature and moisture adjustable type bread maker. The bread maker comprises a main unit, wherein a braking chamber formed by an oven body is arranged inside the main unit, a bread barrel is arranged inside the baking chamber, and a moisturizing device is also installed in the main unit and used for changing the temperature and moisture of the baking chamber during fermentation. By the adoption of the bread maker, moisture and temperature during dough fermentation can be adjusted, the side effects caused by moisture and temperature on fermentation are avoided, and baked bread is made to taste better.

Description

technical field [0001] The invention relates to the technical field of bread machines, in particular to a bread machine capable of adjusting temperature and humidity. Background technique [0002] A bread machine is a machine that automatically makes bread and other pastries. After the ingredients are placed according to the requirements of the machine, the bread machine will automatically complete the processes of kneading, fermenting and baking to make various breads. In the prior art, a bread machine consists of an inner barrel, a stirring assembly and an oven. The inner barrel is used to place various ingredients and ferment the bread in it; the stirring assembly is used to stir the ingredients to form bread germs and ferment them in the bread inner barrel; On the outside of the inner barrel of the oven, a group of heating tubes are generally used to heat the outside of the bread inner barrel, and high temperature is applied to bake the bread embryos so that they can be ...

AI Technical Summary

Problems solved by technology

Although the existing bread machine can automatically make bread, the effect of the bread made is generally not as good as that made by professional bakeries. Even, the unevenness is not smooth, the baked bread has defects such as broken skin and thick skin, and the taste is poor; at the same time, the dough kneading process will rub against itself to generate heat to increase the temperature of the dough, and at the same time, the motor that drives the dough to stir generates heat, which further The temperature in the baking room is increased, which leads to a high temperature of the dough, and the fermented dough has a sour taste

[0003] Therefore, there is still a large room for improvement in the existing technology

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