a larger volume to the baked product lipoxygenase 3 lox 3 which added to a bread dough results in bleaching of endogenous carotenoids which is desirable in the baking process of white bread and in addition strengthens the dough by its oxidizing capacity cyclodextrin glucano transferase cgtase which when added to a bread dough results in an increase in volume of the baked product and softening of the bread crumb and endo xylanase which results in better dough stability improved crumb structures and also increases the volume of the baked product it will be appreciated by those skilled in the art that seeds containing enzymes for industrial use may be directly used in such processes or may first be prepared for use by means of grinding to the desired consistency in either case the whole or ground seeds may be fed as such into the desired process without the need for further extraction and or isolation of the enzyme and also without loss of activity of the enzyme it will be appreciated by those skilled in the art that seeds containing enzymes for industrial use may be directly used in such processes or may first be prepared for such use by means of grinding to the desired consistency in either case the whole or ground seeds may be fed as such into the desired process without the need for further extraction and or isolation of the enzyme and.