| 摘要 |
This invention relates to a method of and an apparatus for making bread at home. For making flavorful bread in uniform quality through four seasons, conditions for kneading must be equal to each other regardless of the temperature difference in all seasons. To fulfil such a purpose as above, this invention intends to quickly adjust the dough temperature to roughly agree with the optimum kneading temperature by blow of warm air and cool air onto the dough after the start of kneading and then to keep a temperature of the dough under kneading at the same degree by suitable blow of warm air and cool air until the completion of kneading. A period of time for kneading is set at a certain length through the four seasons. Yeast is poured into the dough when the dough temperature reaches or exceeds a specified degree. |
