Abstract: An apparatus and method for baking dough capable of easily adjusting the texture of dough without changing the mixture of ingredients of the dough. The apparatus includes a microwave irradiation part provided with a downstream belt conveyor and an upstream belt conveyor which is disposed immediately before the downstream belt conveyor and moves slower than the downstream belt conveyor. When the apparatus is incorporated into a crumb production line or bread production line, crumbs and bread having different dough textures can be easily baked.

Abstract: A method of and an apparatus for developing dough capable of developing dough uniformly and effectively. In the method for developing dough based on difference in surface velocity between a pair of upper and lower rollers disposed upstream and another pair of upper and lower rollers disposed downstream, it is characterized in that the upper roller disposed upstream moves vertically and reciprocally to beat the dough. In the apparatus for developing dough comprising a pair of upper and lower rollers disposed upstream and another pair of upper and lower rollers disposed downstream, it is characterized in that the upper roller disposed upstream is vertically movable so as to beat dough. Dough is effectively and uniformly developed without displacing the upper and lower layers so that the stress inside dough is dispersed and gas is effectively let out of dough.