A pre-dough concentrate for the production of baked products, a method for production of a pre-dough concentrate and the use of such a pre-dough concentrate for the production of baked products and the baked products produced from such a pre-dough concentrate are disclosed. The need for a suitable alternative for baked products and also for pre-dough arises for various reasons. Said pre-dough concentrate is based on a thermally-modified flour or parts thereof, made up with yeast and water. The pre-dough concentrate is a replacement product for pre-dough with similar, the same or improved functional properties, depending on the criterion, such as a good pre-dough from wheat flour, type 720 flour and fine flour. The pre-dough concentrate is characterized in having a bioactivity significantly higher than commercially available baking materials.
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