Abstract: The present invention relates to variants of an alpha-amylase which have an increased exoamylase activity compared to the parent alpha-amylase. The present invention also relates to methods of making the variant alpha-amylase and the use of the variant alpha-amylase in baking, detergents, personal care products, in the processing of textiles, in pulp and paper processing, in the production of ethanol, lignocellulosic ethanol or syrups and as viscosity breaker in oilfield and mining industries.

Abstract: Lipase enzymes and methods of using the lipases in a baking for improving the volume, stability, tolerance of a baked product and/or reducing and reducing or eliminating the use of DATEM.

Abstract: Lipase enzymes and methods of using the lipases in a baking for improving the volume, stability, tolerance of a baked product and/or reducing and reducing or eliminating the use of DATEM.

Abstract: The present invention relates to the use of an active component for improving dough stability of yeast dough, for making baked goods, and/or for improving the volume of yeast raised baked goods, wherein the active component comprises a member selected from the group consisting of an extract of any part of a plant of the species ginseng (Panax ginseng C. A. Meyer), an extract of any part of a plant of the species notoginseng (Panax pseudoginseng), an extract of any part of a plant of the species washnut (Sapindus mucorossi), an extract of any part of a plant of the species butcher's broom (Ruscus aculeatus), an extract of any part of a plant of the genus yucca, an extract of any part of a plant of the species Hoodia gordonii, a glycoside of a chemical compound comprising a gonane structure, and a mixture of two or more of these.