Abstract: For use in the milling and baking industry, potassium bromate is mixed with a sufficient amount of an inert, edibly acceptable phosphate salt and an inert edibly acceptable hydrated salt to provide a bromate composition having an acceptably reduced fire and explosion hazard when the bromate composition is diluted with starch or flour.

Abstract: The staling of bakery products, e.g., bread and rolls, is retarded when said products are prepared from dough containing a combination of (1) a glycerol ester of a C.sub.10 -C.sub.24 fatty acid wherein at least 10 weight percent of said esters are monoesters and (2) a free C.sub.14 -C.sub.20 fatty acid, a sodium or magnesium salt of a C.sub.14 -C.sub.20 fatty acid or a pentaerythritol monoester of a C.sub.14 -C.sub.20 fatty acid. Optionally, but preferably, the combination includes a third ingredient consisting of an enzyme product selected from alpha-amylase, amyloglucosidase and mold derived lipase.

Abstract: This invention provides a process for preparing a fungal amylase composition as a free-flowing powder having sufficient shelf life for use as a source of alpha-amylase to add to flour used for baking purposes.

Abstract: A composition for improvement of dough comprising a powdery mixture of strong oxidizing agent, an organic flour and dough additive and an inert, hydrated salt.