BAKING WITH THERMOSTABLE AMG GLUCOSIDASE VARIANTS (EC 3.2.1.3) AND LOW OR NO ADDED EMULSIFIER

The invention relates to methods of producing a baked product with no added emulsifier or a reduced amount of added emulsifier compared with a standard recipe, said method comprising adding a mature thermostable variant of a parent glucoamylase at least 70% identical to SEQ ID NO:1, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8 or SEQ ID NO:10 to a dough, 5wherein no emulsifier is added or a reduced amount of emulsifier is added compared with the standard recipe, and baking the dough.