Fecha de publicación: 26/03/1996 Fuente: WIPO "apis mellifera" The invention is concerned with improving the characteristics of a dough or baked good. It comprises the steps of: (a) mixing a thiol redox protein with dough ingredients containing glutenins or gliadins to form a dough; and (b) baking the dough to give a baked good. The third redox protein can be alone or in combination with a reductant or reduction system. Variations on this method are included.