Patent-family-84981583

The invention relates to methods of producing a baked or par-baked product, said method comprising: a) providing a dough comprising 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 added in an amount of 0.01 - 12.40 mg enzyme protein (mgEP) per kg flour, wherein said dough has a pH value in the range of 3.0 – 6.5; and b) baking or par-baking the dough to produce a baked or par-baked product.