What is the effect of adding salt to flour

Flour is the most important ingredient in life. People use flour to make all kinds of delicious foods to obtain the nutrients in it. When making various foods, flour will be added with some other ingredients as needed to enhance the taste of the food, etc. For example, adding an appropriate amount of salt to flour is a very suitable practice. Let’s take a look at the role of adding salt to flour. I hope everyone can understand it.

The effects of adding salt when making dough are as follows:

1. Yeast and salt: Adding an appropriate amount of salt to the fermented dough, accounting for 0.1%-0.2%-0.3% of the flour, can promote the reproduction of yeast, increase the fermentation speed, and strengthen the gluten. Adding a little salt can prevent the dough from "losing its strength". (When making steamed buns, there is a common saying: "Alkali is the bone and salt is the tendon", which is to increase the toughness and gluten of the dough.)

2. Use salt water to make the dough soft. When making the dough, if you add a little salt water, it can shorten the fermentation time and the steamed buns will be softer and more delicious.

Dough fermentation refers to the process of allowing yeast to fully multiply and produce gas under certain temperature and humidity conditions, thereby causing the dough to expand. When yeast converts starch into sugar and consumes it in the aerobic environment inside the dough, it releases carbon dioxide gas. At this time, the volume of the dough will expand and rise.

1. Adding a little white sugar can increase the activity of yeast and shorten the time for dough to rise.

2. Adding a little salt can shorten the fermentation time and make the finished product softer.

3. Adding a little fermented glutinous rice can help fermentation and enhance the aroma of the finished product.

4. Adding a little honey can speed up the fermentation process.

5. Adding a little milk can improve the quality of the finished product.

6. Adding a little yogurt can make the yeast work at full capacity.

7. Adding a little egg liquid can increase nutrition.

Yeast and salt: Adding an appropriate amount of salt to the fermented dough, accounting for 0.1%-0.2%-0.3% of the flour, can promote the reproduction of yeast, increase the fermentation speed, and strengthen the gluten. Adding a little salt can prevent the dough from "losing its strength". (When making steamed buns, there is a common saying: "Alkali is bone and salt is tendon", which is to increase the toughness and gluten of the dough.)