| 摘要 |
In a baking method, a piece of dough is deposited on a substantially horizontal support surface provided with at least one perforation so that the piece of dough covers the perforation. The surface together with the piece of dough are moved into a heated enclosure, wherein the surface and the piece of dough are maintained for a predetermined period of time. During at least at portion of that period, steam is fed through the perforation so that at least some of the steam enters ht piece of dough through a lower surface thereof. This method is implementable in a batch type baking process or a continuous conveyor process.
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