Preparation of dough and baked products

A process for preparing a dough or a baked product prepared from the dough, comprising incorporating into the dough a hybrid polypeptide comprising:

• (a) a first amino acid sequence comprising an alpha-amylase catalytic domain which
• i. has at least 70% identity to the amino acids 1 to 478 of SEQ ID NO:
• 2, or
• ii. is encoded by a polynucleotide which hybridizes under at least medium stringency conditions with (i) nucleotides 1 to 1434 of SEQ ID NO:
• 1, (ii) the cDNA sequence contained in nucleotides 1 to 1434 of SEQ ID NO:
• 1, or (iii) a complementary strand of (i) or (ii);
• or
• iii. is a polypeptide derived from SEQ ID NO:
• 2 by substitution, deletion or addition of one more amino acid;
• and
• (b) a second amino acid sequence comprising a carbohydrate binding module which
• i. has at least 70% identity to the amino acids 1 to 97 of SEQ ID NO:
• 4, or
• ii. is encoded by a polynucleotide which hybridizes under at least medium stringency conditions with (i) nucleotides 1 to 294 of SEQ ID NO:
• 3, (ii) the cDNA sequence contained in nucleotides 1 to 294 of SEQ ID NO:
• 3, or (iii) a complementary strand of (i) or (ii);
• iii. is a polypeptide derived from SEQ ID NO:
• 4 by substitution, deletion or addition of one more amino acid;
• and optionally
• (c) a linker comprising 0 to 50 amino acids between the first amino acid sequence and the second amino acid sequence.