Fuente: WIPO "tomato" The present disclosure relates, in part, to addition of glucosyltransferase type enzymes for producing and/or modifying alpha-glucan type structures in dough such as bread dough. Such enzymes encompass various glucosyltransferases where these enzymes can transfer glucose from sucrose 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 dough, comprising incorporating into the dough one or more of the foregoing enzymes, wherein the enzyme can transfer a glucose-based moiety from sucrose to the non-reducing end of a saccharide acceptor, thereby improving texture, specific volume, dough stability, dough viscosity, anti-staling attributes and/or moisture content, for example.