An aqueous dough conditioning composition comprises water, one or more enzymes, salt and sugar characterized in that the composition in substantially free of antioxidant. Preferably, the composition comprises less than 0.05% by wt of antioxidant. The composition may further comprise an oxidant and/or a hydrocolloid. The invention also provides dough comprising the aqueous conditioning composition, and baked products made therefrom. There is also provided the use of salt and sugar to stabilize an aqueous dough conditioning composition comprising one or more enzymes, the composition being substantially free of antioxidant.
