Abstract: The present invention relates to the use of an ?-amylase obtainable from Thermoactinomyces vulgaris for the production of dough and/or bakery products in which emulsifiers on the basis of monoglycerides are partially or fully dispensed with, and to a method for the production of bakery products comprising no or small amounts of emulsifiers on the basis of monoglycerides characterized in that i) a dough for the respective bakery product is produced in a way known per se, using no or small amounts of emulsifiers on the basis of monoglycerides, ii) an ?-amylase obtainable from Thermoactinomyces vulgaris is added to the dough or a component of the dough, and iii) the dough is processed in a way known per se to ready-to-eat bakery products.