| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for forming a bread dough that has improved extensibility by kneading the bread dough so that the temperature of the dough may come in the optimal range on the completion of kneading operation and gluten may be formed. SOLUTION: The bread dough materials, e.g. wheat flour, sugar, table salt, dry yeast, water, shortening are charged into a dough-kneading vessel. Then, a kneading blade is rotated and stopped intermittently and these operations are repeated to make the bread dough. In this case, the total blade-stopping time is adjusted in the range of 45-35% of the kneading time. Further, the initial rotation of the kneading blade are set longer than that of the other rotation time. Consequently, autolyse acts on the dough, the rough surface of the bread dough is smoothened and the extensibility is improved.
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