To provide a method for continuously extruding a fermented food dough such as bread dough or Chinese bun dough while fortifying gluten connective texture, and to provide an apparatus for extruding such a dough.

This apparatus has such a construction that an annular space 3 defined between concentrically arranged inner nozzle 1 and outer nozzle 2 is provided with a beating member 4 rotating continuously so as to go around the space 3 and inclined so that the front end 41 situated downstream of a fermented dough F passing through the space 3 goes around ahead of the rear end 42 situated upstream of the fermented dough F. The method for extruding such a fermented food dough F comprises the following process: the slope of the beating member 4 facing upstream of the dough is countercurrently contacted with the fermented dough F passing through the annular space 3 to positively beat the dough F to be extruded continuously by making use of the extrusive pressure of the slope, thus extruding the dough F while fortifying the gluten texture thereof.