Salt is one of the main ingredients in most pastry products, playing an important role not only in flavor but also in texture and cooking process.
Often taken for granted, salt in dough may seem like a small detail, but it actually makes a big difference in the end result.
Why and when is salt added in dough
The role of salt in enhancing flavor
One of the main reasons why salt is added to dough is to enhance and enhance flavor. Even a small amount of salt can significantly enrich the flavor of pastry products, adding balance and depth to the main ingredients.
Without salt bread, pizza and pastries would taste bland. Salt not only adds a slightly salty flavor, but it also accentuates the natural sweet or sour notes in the dough, while also highlighting the flavors of other ingredients like butter, cheese, or spices.
The Effect of Salt on Dough Texture
In addition to flavor, salt also plays an important role in dough texture. It strengthens gluten—the proteins in flour that give dough its elasticity and strength. When gluten is well-developed, dough is easier to knead and has a better structure when baked. Salt also controls the rate of yeast fermentation, helping the process along and allowing the dough to develop more evenly. This prevents air bubbles from expanding excessively and provides a finer, more stable texture.
Controlling Fermentation
One of salt’s key roles is to control the activity of the yeast in the dough. Without salt, yeast fermentation would occur too quickly, which can result in unevenly textured pastries. Salt prevents this process by giving the dough enough time to develop flavor and texture before it is baked. In addition, salt helps maintain moisture in the dough, making bread more juicy and with long-lasting freshness.
When to add salt to the dough
The right moment to add salt to the dough is also important. In most recipes, salt is added after mixing the flour and water, when the main mass is already formed. This allows the salt to be evenly distributed, without disturbing the yeast activity at the beginning stage. If salt is added directly to the yeast, its effectiveness can be reduced, making fermentation difficult. Therefore, it is important to add it at the right moment, when the dough is already well formed, but not fully kneaded.
Proportions of salt in the dough
Salt must be added in a precisely defined amount. Typically, about 1-2% salt by weight of flour is used in baked goods, which means that for every 500 grams of flour, about 5-10 grams of salt are added. Too much salt can make the dough too salty and inhibit yeast activity, while not enough salt can lead to a tasteless result and an incorrect texture. Therefore, it is important to follow the recipe and make sure that you add the necessary amount of salt to achieve the ideal taste and texture.
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