Abstract
The optimum punching of dough by the straight dough baking method was studied. The time interval between mixing the dough and the first punching was defined by the new method of measuring the straight dough expansion. The standard time to the first punching was 50 minutes, and from the first to the second punching was 40 minutes. Two types of punching schedule were selected for comparison with the standard punching schedule. One used the time to the first punching of 25 minutes (half the standard time) and to the second punching of 65 minutes. The other schedule used no punching before panning. Both the dough and cooked bread on the standard punching schedule had the highest hardness. According to the results of a sensory evaluation, the bread prepared by the straight dough baking method with the first punching schedule was more favored than that with the second schedule without punching.
