Abstract: The invention relates to the field of food technology and anti-staling enzymes. Provided is a method of preparing a baked food product by baking a farinaceous dough, comprising incorporating into the dough a GtfC-type 4,6-?-glucanotransferase enzyme, wherein the GtfC-type enzyme (i) is capable of transferring a maltose moiety from a polysaccharide or oligosaccharide substrate to the non-reducing end of an oligosaccharide acceptor via a new a(1->6) linkage without forming ?(1->4,6) branching points, and (ii) has an activity optimum in the temperature range of 50-70° C. Also provided is a farinaceous dough and a baked dough product comprising said GtfC-t e 4,6-?-glucanotransferase enzyme.