Bread crumbs are typically made from one of two types of bread, oven-baked or ohmic-heated. However, where ingredients are the same, ohmic-heated bread is generally tougher in texture. By clarifying the distinguishing characteristics of the two bread types and determining the relation between impressed voltage and the hardness of ohmic-heated bread, this study seeks to improve the texture of ohmic-heated breads. Analysis of bread characteristics revealed that ohmic-heated bread was harder than oven-baked bread and lower in moisture content, specific volume and starch gelatinization. When ohmic heating was conducted at a constant voltage, bread hardness was found to be independent of the impressed voltage. However, hardness was affected by modifying the voltage during baking. Using this finding, texture was improved by promoting fermentation through a low initial voltage and then using a higher voltage to accelerate baking. The best baking process found, 20 minutes at 50V followed by 30 minutes at 85V, decreased bread hardness by more than 20?6 in comparison with bread baked at a constant voltage.