Bread making equipment for promoting starch digestion of wheat bread and working method of bread making equipment

Abstract

The invention relates to the field of bread processing, in particular to bread making equipment for promoting starch digestion of wheat bread and a working method of the bread making equipment. The equipment comprises a rack, a material distributing wheel, a material guiding pipe and a rounding frame. Three-fork-star-structure material dividing wheels for dividing the dough are symmetrically arranged below the discharge hole of the hopper on the rack. A material guide pipe on the rack is positioned below the material distribution wheel. The rounding frame comprises a connecting shaft, a rounding plate, a circulating plate and a discharging plate. The spiral rolling plate is arranged on the outer side of the connecting shaft of the rack, and the head end of the rolling plate is located below the material guide pipe. A circulating plate capable of moving up and down is arranged at the tail end of the rounding plate, and after the circulating plate moves upwards, the tail end of the circulating plate is connected with the head end of the rounding plate. By adopting the structure that the circulating plate can move up and down, the small dough can be repeatedly rolled for multiple times to enhance the rounding effect, the conversion rate of converting starch and carbohydrates in the small dough into glucose and fructose which are easy to digest in secondary fermentation is improved, the size of the equipment is greatly reduced, and the equipment is convenient to purchase and use on a large scale in a factory.

Description

technical field [0001] The invention relates to the field of bread processing, in particular to a bread making device and a working method thereof for promoting starch digestion of wheat bread. Background technique [0002] The main production process of bread is ingredients, mixing, basic fermentation, division, rounding, secondary fermentation, shaping, molding, forming fermentation, baking, cooling and packaging. Among them, the dough after division cannot be formed immediately and must be rounded. Rounding makes the surface of the dough form a layer of smooth skin, which is good for retaining new gas, which can promote the dough to expand and form during the second fermentation, and the fermentation of the dough is a complex biochemical reaction process, which can remove the starch and sugar in the dough. Glucose and fructose are decomposed and converted into digestible and decomposed glucose and fructose. Therefore, rounding is the most important part of the whole bread...

AI Technical Summary

Problems solved by technology

[0002]The main production process of bread is batching, stirring, basic fermentation, dividing, rounding, secondary fermentation, shaping, molding, forming fermentation, baking, cooling and packaging , wherein the divided dough cannot be formed immediately and must be rounded. Through rounding, the surface of the dough forms a layer of smooth skin. This smooth skin is conducive to retaining new gas, which can promote the dough to expand and form during the second fermentation, and the fermentation of the dough is A complex biochemical reaction process can decompose the starch and sugar in the dough into easily digestible and decomposed glucose and fructose. Therefore, rounding is the most important part of the whole process of bread. The traditional dough rounding machine is used in During the operation, the steps are cumbersome, the rounding efficiency is low, and the equipment is large in size and requires a large area, so it is not easy to use in batches in the factory

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