Major aim was to examine the mental stress (S) and %intensity (%Int) during a 30-minute bread

dough kneading, and minor aim was to compare the Maximum Heart Rate (HRmax), Resting Heart

Rate (RHR), and Kneading-Dough Heart Rate (KD-HR) within and between genders. Volunteers were 20

Thai young adults (male = 10, female = 10), 19–24 years of age (21.10± 1.80). Research tools: (1) The

Stress Test 5 (ST5:), (2) The Harvard in-30-min Burned Calories Table (Harvard Health Publishing), (3) The

Analysis of Aerobic Exercise Intensity, and (4) A recipe of bread dough. Research equipment: (1) The Health

Watch; Model: Xfit Lite II, and (2) The Stethoscope, Model: Dual Type, Funowa. Data analysis: Frequency,

Percentage, Mean, and Standard Deviation were used for descriptive statistics, and the one-way analysis of

variance was used for comparing within and between groups. This study results in (1) male group volunteers

(M = 1.20± 0.42) show lower S levels than females (M = 1.60± 0.51), and also in mean of % intensity

(male = 37.09± 3.38, female = 49.40± 3.17) during the test, in which the results report the very light exercise

level in male and almost all light exercise level in females, and (2) there was no significant difference of HRmax

(F = 0.05, p > 0.05) and of RHR (F = 0.31, p > 0.05), nevertheless, there was statistically significant difference of KD-HR

(F = 13.53, p < 0.05) between male and female groups during the test. In conclusion, kneading-dough activity has not been

explicitly investigated at large, nevertheless, the present study suggests that kneading dough can probably decrease

mental stress and increase energy expenditure processing increases of %intensity and heart rate during kneading

the bread dough in both males and females. Moreover, Health related organization probably takes into account the benefits

of this kind of physical activity in order to promote it for the public to use.

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