Method of improving the rheological properties of a flour dough and the
quality of bread, alimentary paste products, noodles and cakes wherein
glycerol oxidase or a combination of glycerol oxidase and a lipase is
added to the dough and dough improving compositions comprising these
enzymes. The strength of (B/C ratio) and the gluten index of the dough
was improved and in the resulting products the improvements were higher
specific volume, increased crumb pore homogeneity and reduced average
crumb pore diameter.