Method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes wherein glycerol oxidase or a combination of glycerol oxidase and a lipase is added to the dough and dough improving compositions comprising these enzymes. Methods for producing a maize plant that comprise crossing maize variety PH1KWP with another maize plant. 0 web browser, a selected browser or generic HTML if so indicated by the developer. First and second alignment marks may be used for positioning the second substrate and the first substrate when attaching the second substrate to the first substrate.