Abstract: The invention relates to methods of leavening a batter or dough of a bakery product comprising the steps of: providing a batter or dough comprising an isolated glutamate decarboxylase enzyme or an isolated aspartate decarboxylase enzyme and respectively glutamic acid or a salt thereof or aspartic acid or a salt thereof in a concentration of at least 0.005 mole glutamic acid/kg dough or batter, wherein the batter or dough does not contain added yeast or sourdough bacteria.

Abstract: The invention relates to methods comprising the steps of producing a whole grain cereal flake product containing on a dry matter basis at least 4.0% (w/w) maltose and 1.0% (w/w) maltotriose comprising the steps of: a) providing a sprouted or malted (pseudo-)cereal of a non-peeled cereal, b) optionally adding sugar, c) incubating the composition of step a) orb) in moist conditions at a temperature for a time period allowing the enzymatic release of maltose and maltotriose from starch, d) further heating the incubated composition, e) flaking the heated composition, and f) drying the flaked composition.