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.

Abstract: Ascorbic acid coated with an edible, water insoluble material is used as an oxidizing agent for bread. It may be used to replace conventional bromate and iodate oxidizing agents. Preferably, it is used with conventional bromate oxidizing agent to replace the conventional iodate oxidizing agent. It may be used as an oxidizing agent in any bread making process.

Abstract: A yellow coloring agent for foodstuffs such as oleomargarine. Oleo resin of turmeric and oleo resin of paprika, in an amount of about 10% to 100% by weight based on the weight of the turmeric, is a yellow colorant for foodstuffs. The turmeric is used in an amount sufficient to impart a desired yellow color, and paprika is added in an amount sufficient to eliminate the greenish cast which would result from the use of the turmeric alone.