Bakers's yeast expressing anti-staling/freshness amylases

A process for producing a dough, comprising adding a recombinant Saccharomyces cerevisiae cell comprising between one to four copies of a heteroloqous polynucleotide each maintained as a chromosomal integrant, wherein each heteroloqous polynucleotide comprises at least one polynucleotide encoding a maltogenic amylase having at least 85% sequence identity to amino acids 20-705 of SEQ ID NO:1, to dough ingredients and making the dough.