Enzymatic modification of wheat phospholipids in bakery applications

A method of making a dough, said method comprising admixing a dough component comprising flour, water or yeast, a phospholipase A2 enzyme which acts on N-acyl phosphatidyl ethanolamine at the sn2 position, said phospholipase A2 enzyme comprising SEQ ID NO:4, and an enzyme that acts on a polar lipid at the sn1 position, said enzyme comprising SEQ ID NO:1, wherein the phospholipase A2 enzyme and the enzyme that acts on a polar lipid at the sn1 position are admixed to the dough component in effective amounts that result in an increase of the specific volume of a baked product or steamed product or a boiled product or a fried product produced from the dough that is at least 10%, relative to a baked product or steamed product or boiled product or fried product made under identical conditions except for the addition of the phospholipase A2 enzyme and the enzyme that acts on a polar lipid at the sn1 position, wherein the phospholipase A2 enzyme is present at a concentration of between 150-2000 ePLU/kg flour and wherein the enzyme that acts on a polar lipid at the sn1 position is at 30 ppm.