TECHNOLOGY FOCUS - BIOTECHNOLOGY - Preferred Enzyme: (I) increases the volume of a baked product by at least 10% and/or increases the width of cut of the baked product when added to dough in concentration of 1500-6000 xylanase units per 100 kg flour. (I) comprises an amino acid sequence corresponding to amino acid residues 1-426 or 22-426 of SEQ ID No. 4, 6, 8, 10, 12, 14, or 16, or its variants, or amino acid sequence that differs in less than 4 amino acid from any of the above sequences, or amino acid sequence having more than 50%, 70%, 80%, 85% or 90%, preferably 95%, 97% or 98% or most preferably 99% sequence identity with any of the above sequences. (I) is isolated from a bacterial strain chosen from TAH 2a, TAH 4a, TAH 7a, Sp.10.1, Sp.10.2, Sp.11.2, and Sp.23.2. (I) is extra-cellularly or intra-cellularly expressed by (III).Preferred Nucleotide: (II) has a fully defined 162 base pair (SEQ ID No. 19) sequence given in the specification. (II) comprises a nucleotide sequence corresponding to nucleotide residues 1-1281 or 64-1281 of one of 7 fully defined 1281 nucleotide sequences (SEQ ID No. 5, 7, 9, 11, 13, 15 and 17) given in the specification, or variants of any one of above nucleotide sequence having nucleotide sequence that differs in less than 20 nucleotides from any one of the above sequences.Preferred Vector: (V1) is a plasmid incorporated in Escherichia coli and having a deposit number chosen from LMBP 4860, LMBP 4861, LMBP 4862, LMBP 4863, LMBP 4864, LMBP 4865 and LMBP 4866.Preferred Host Cell: (III) is chosen from bacteria or fungi, including yeast.Preferred Composition: (IV) comprises bread improving agent chosen from other enzymes, emulsifiers, oxidants, milk powder, fats, sugars, amino acids, salts and proteins (gluten, cellulose binding sites) or their mixtures. The other enzyme is chosen from alpha-amylases, beta-amylases, maltogenic amylases, other xylanases, proteases, glucose oxidase, oxido-reductases, glucanases, cellulases, transglutaminases, isomerases, lipases, phopholipases, pectinases or their mixtures, where alpha-amylase is an alpha-amylase obtained from Aspergillus oryzae. EXAMPLE - The xylanase producing strains e.g., TAH 2a and Sp10.1, were cultivated for 16 hours in the modified broth medium containing tryptone (in g/l) (5), yeast extract (1) and marine salts (20) supplemented with brichwood xylan (15), and the genomic DNA was extracted. The xylanase genes were amplified by PCR using the extracted DNA as template and the primers having the sequences such as 5'- gggcatatgaaagtattttttaaaataacaactt-3' and 5'-gggctcgagttaattaaacgtgttgttataaaa-3'. The obtained xylanase gene fragment was cloned into a PCRScript Amp SK(+) vector. Then, the xylanase gene fragments were excised from PCRScript Amp SK(+) vector with NdeI and XhoI, and ligated into the pET 22b(+) expression vector. The recombinant plasmids were transformed into Escherichia coli BL21 (DE3) cells. The overnight preculture of E.coli recombinant strain (5 ml) expressing one of the cloned genes, cultivated in modified marine broth, was centrifuged at 10000 rpm for 10 minutes. The pellet was resuspended in 300 ml of Terrific broth containing 200 micrograms/ml ampicillin. The culture was incubated at 18degreesC. The expression of the enzyme was induced with 1 mM isopropyl-1-thio-beta-galactopyranoside, and the cells were further incubated at 18degreesC for 24 hours. The cells were harvested, resuspended in buffer A (50 mM BICINE), and centrifuged at 40000 rpm and dialyzed against the buffer A. Then, the xylanase was purified by column chromatography using Q-Sepharose fast flow column.