| abstract |
A method of improving properties of a dough and/or a baked product made from dough by adding an enzyme preparation to the dough and/or to any ingredient of the dough and/or to any mixture of the dough ingredients, in which method the enzyme preparation comprises a xylanase obtainable from a strain of the fungal species A. aculeatus. The xylanase may be present in a bread or dough improving composition. |