The invention relates to a method for producing a gluten-based baked
product involving the following steps: forming a dough containing gluten,
at least 15% water, an improving agent and, optionally, a leavening
agent; kneading this dough; optionally permitting the dough to rise, and;
baking the dough in order to obtain the baked product. The invention is
characterized in that the dough to be baked comprises, with regard to the
weight of the dough, 3 to 15% by weight of an improving agent selected
from the group consisting of maltodextrins, pyrodextrins, polydextrose
and oligosaccharides alone or mixed with one another, and 0.005 to 1% by
weight of a reducing agent selected from the group consisting of
cysteine, glutathione, deactivated dry yeast, bisulfite and proteases.