Production of Par-Baked Products with Improved Freshness Employing Combination of GH8 Xylanase and Phospholipase

A method of producing a par-baked product dough, comprising incorporating into the dough a phospholipase and a GH8 xylanase, wherein the combination of the phospholipase and GH8 xylanase decreases the initial firmness of the product 1 hour after final bake-off and decreases the rate of firming of the product 3 to 7 hours after final bake-off, compared with a par-baked product dough where the phospholipase and the GH8 xylanase are not incorporated into the dough.