The invention relates to the field of bread making, in particular to flour blends, starter doughs and methods for preparing dough leavened bread products at an industrial scale. Provided is a flour blend for the preparation of a yeast leavened dough, the blend comprising (i) a patent wheat flour; (ii) a protein-enriched wheat flour fraction obtained by wind sifting a milled wheat flour; (iii) a starch-enriched wheat flour fraction obtained by wind sifting a milled wheat flour; and (iv) a heat treated wheat flour. Also provided is a starter dough, a dough and a baked product comprising or prepared using the flour blend.
