| abstract |
The invention is directed to a method for preparing a baked product, to a dough, to a baked product obtainable by said method, and to the use of a specific enzyme composition in the preparation of a baked product. nThe method of the invention comprises preparing a dough, wherein said dough has a pH of 4.8 or less and comprises an enzyme composition comprising: n- a first enzyme being a protease; and n- a second enzyme being an amylolytic enzyme, which second enzyme retains substantial amylolytic activity pH values of 4.8 or less. |