Fuente: WIPO "tomato" The present disclosure relates, in part, to addition of glucosyl- or glucano-transferase type enzymes for producing and/or modifying alpha-glucan type structures in dough such as bread dough. Such enzymes encompass, for example, (i) dextrin dextranases, (ii) glucosyltransferases, and (iii) glucosyl-, maltosyl-, maltotetrasyl-, or glucano-transferases, where these enzymes can transfer glucose to/from starch and starch hydrolysate substrates (e.g., dextrin, amylodextrin, and/or maltodextrin) for production and/or modification of alpha-glucan type polymers in bread dough. Further disclosed are methods of preparing a baked food product by baking a farinaceous dough, comprising incorporating into the dough one or more of the foregoing enzymes – e.g., a glucosyl- or glucano-transferase type enzyme – wherein the enzyme can transfer a glucose-based moiety from a polysaccharide or oligosaccharide substrate to the non-reducing end of an oligosaccharide acceptor, thereby improving bread volume and/or dough stability. Further disclosed are modified alpha-glucans for use as food ingredients in general.