The Influence of Kneading Time on Bread Dough Quality

Abstract

Bread is the oldest and more important product made from flour. The information’s regarding bread making is from the period of history when man first started to develop civilization. The quality of bread can be influenced by a number of factors, like flour quality, production process, mixing, and kneading time. This paperwork was determined the influence of kneading time on the sensorial qualities and on the other basic properties. Kneading times were varied from 2 to 20 minutes. The bread was obtained from two types of flour: wheat flour and rye flour.