BAKING METHOD WITH THERMOSTABLE AMG VARIANT AND ALPHA-AMYLASE

Methods of producing a baked or partially baked product with improved crumb softness and/or elasticity, said method comprising adding a mature alpha-amylase and 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, and baking or partially baking the dough to produce the baked or partially baked product.