关键词：The main purpose of this study is to search the use of short time breadmaking process with different temperature norms in different processing conditions by comparing with the indirect method and to standardize the short time breadmaking process in francala production.;According to results of the statistical analysis bread volume specific volume; grain and crumb texture at francala bread showed significant differences as the highest with Type I flour and the lowest at Type IV flour. It has been found that the crumb firmness and the crumb color intensity were increased from Type I to Type IV at the end of 24 and 72 hours.;In this research; four different processing norms were searched in addition to the control group. Crumb firmness at 24th and 72 and hours end crumb color intensity have been increased and volume; specific volume; grain and texture characteristics have been decreased by the processing norms at which the temperature increased gradually in comparison to control bread. It was also found that the bread weight increased statistically (P<0.05);In conclusion; availability of the short-time dough processing which has time saving advantage in the production of francala was established. Type I and Type III flours are suitable for the higher volume in the production of francala type bread. It was also found that norms 1 (dough temperature 20 oC; main fermentation 30 minutes at 22 oC; last fermentation 36 minutes at 25 oC) and 2 (dough temperature 23 oC; main fermentation 25 minutes at 25 oC; last fermentation 30 minutes at 25 oC) could give a good bread quality equal to control breads.
