Abstract: The mixing time required to develop yeast leavened dough compositions is reduced by incorporating in the dough composition prior to mixing from 0.001 to 0.015 parts by weight of sorbic acid or a sodium, potassium or calcium salt of sorbic acid, for each 100 parts by weight of flour. The reduced mixing time is achieved without adverse effect on the quality of the baked product and without significant reduction in tolerance to overmixing by the dough composition.

Abstract: Potato granules are added in breadmaking with the surprising, unexpected results of reduction in mixing requirements, a higher level of water absorption, and increased retention of bread softness which means increased shelf life. Preferably the potato granules are added in an amount of 2 lbs. per 100 lbs. of flour. It has been found that the mixing speed of the dough can be decreased 20 RPM for each one percent of potato granules added, despite the increased water absorption which results from the addition of the potato granules. At the same time the increased absorption increases the yield of bread; and the bread remains soft even after 72 hours.