Enzymatic method for reducing usage amount of fat and oil in bakery product

A method for reducing the usage amount of edible fat and oil in a baked product prepared from a dough, comprising the steps of:

• (a) incorporating at least one maltose alpha-amylase into the dough;
• (b) incorporating edible fat and oil added in the dough;
• and
• (c) preparing the baked product from the dough by baking,
• wherein the amount of edible fat and oil in the dough can be reduced by at least 10% by weight relative to the amount of edible fat and oil in the dough under the same conditions, except the maltose alpha-amylase is not added to the dough, and wherein a sensory evaluation of the baked product determines the baked product does not worsen or substantially worsen compared with a baked product prepared under the same conditions except the maltose alpha-amylase-is not added into the dough and the amount of edible fat and oil is not reduced.