There are four essential basic materials: flour, water, yeast and salt. The necessity of the first three is simple and clear, but what about "salt" Can you make bread without salt?

The answer is: yes! But if there is no health or other considerations, when making bread, you must remember to put salt! Salt is the decisive factor in bread making!

In the process of making bread, what will happen to the dough due to the participation of salt? First of all, when salt meets yeast, it will inhibit the function of yeast and slow down fermentation. This is why salt and yeast should not be in direct contact at the beginning of mixing. Sometimes when making pre-fermented noodles, the fermentation time is prolonged by adding salt to match the time of making the main dough and increase the flavor. In addition, it is very important that when stirring to form gluten, salt can compact gluten, strengthen gluten tissue and increase dough elasticity.

If you forget to put salt, the following will happen:

1, the stirring time will be shortened.

2. The dough is sticky, which makes the operation more difficult.

3. The gas production capacity is good, but the gas can not be effectively retained because the gluten structure is not strengthened enough.

4. Finally, the fermentation speed is fast, but the swelling power is poor when baking.

5. The baking color of the finished product is not good.

6. Bread lacks the proper taste

These are things you don't want to see when making bread, which greatly affects the texture and volume of bread, and of course affects the taste and flavor of the finished product. Therefore, in the process of making bread, salt can be said to be an indispensable soldier and played a very important role. For European bread without sugar oil or with low sugar oil, the flavor of bread will be more influenced by the type and dosage of salt because of its simple composition.

The triangle relationship among salt, yeast and sugar (red bean bread is the most common bread at work. Japanese really love red bean bread)

By observing the baking percentage, it can be found that the most common salt content is 2% compared with flour 100%. In addition to remembering this figure, when the amount of sugar in the formula reaches a relatively large amount, we can pay special attention to the triangular relationship between the amounts of salt, yeast and sugar in the formula. When the amount of sugar as yeast nutrient is large, the amount of yeast can be slightly increased; At the same time, the amount of salt can be reduced appropriately. This is because when the sugar content exceeds a certain amount (more than 12%), it will inhibit the yeast effect. By reducing the salt content, which can also inhibit the action of yeast, the effect of inhibiting dough fermentation can be reduced.

For example, the sugar content of Japanese taro bread (sweet bread, such as Casta bread, red bean bread, pineapple bread, etc.). ) will reach 15%-20%, and the salt content will be reduced to 1.5% or even less.

Post-salt method

Especially when making European bread, post-salt method is a very common method. Don't add salt at the beginning of mixing, because salt will slow down the tendon. When the gluten is formed and the batter is harvested, salt is added to strengthen the dough structure. Therefore, the post-salting method can shorten the stirring time, make the bread products reach the dough gluten expected by the baker quickly, and control the dough temperature, which is a particularly important part of uncle's European bread making.

Next time you make bread, you may wish to refer to the above concepts to examine the technology and formula, and remind yourself to remember to put salt every time you stir the dough!

Hello, I'm Dabao. I'm glad to answer this question. Usually add salt first.

Salt is one of the basic raw materials for making bread. It can make delicious bread with flour, yeast and water.

Salt plays an important role in bread dough, as shown below:

1, stable fermentation:

Salt can regulate the physiological function of yeast. Proper salt can ensure the growth of yeast, but excessive salt will inhibit the growth or death of yeast. Therefore, adding proper amount of salt to dough can achieve the purpose of regulating dough fermentation.

Moreover, in the actual processing process, the dough without salt is fast and unstable, especially when the weather is hot in summer, the fermentation time of the dough is often difficult to control, and it is easy to over-ferment, so the dough becomes sour.

2. Enhance gluten strength:

Adding salt to fermented dough can enhance the elasticity and toughness of gluten in flour, and the dough has better gas holding performance, which can prolong the softening time of the product.

3. Improve the taste:

Bread without salt has problems in taste and mouthfeel. Salt itself can not only give bread a salty taste, but also highlight the fragrance or taste of other materials, which has the functions of enhancing fragrance, sweetness and freshness.

Generally, the amount of salt added in bread is 1%- 1.5% of the total flour, and the staple bread can be a little more, but not more than 3%.

The above is my answer, I hope I can help you, thank you.

Add salt afterwards or directly, depending on how you add it. Generally speaking, making bread requires adding salt, and salt is the key to making bread.

When salt meets yeast, it will directly slow down the fermentation time, so this is why some people have to add salt and stir before adding yeast. When making fermented noodles, adding salt can prolong the fermentation time, thus having more time to make the main dough and increasing the flavor.

When the formed gluten is stirred, the salt can also tighten the gluten and make it more elastic. If you don't put salt, it will make the finished product bake badly, lack the proper flavor of bread, and stir the dough to stick to your hands.

It depends on how you operate it.

Salt is one of the most familiar condiments and the basic source of taste in our daily diet. And salt also plays an irreplaceable role in bread making.

Bread is the oldest staple food of mankind. People knead wheat flour and water into dough and bake it before eating. This is the most primitive bread. The original bread in history has no salt.

Salt can make the texture of gluten more delicate and strengthen the three-dimensional network structure of gluten, which is easy to expand and extend. At the same time, it can make gluten absorb each other, thus increasing the elasticity of gluten. On the other hand, bread with salt will be sticky and dough will have no strength.

Putting salt first is beneficial to the growth and development of yeast, and too much salt will inhibit the reproduction of yeast.

If the salt is put in later, the meeting will probably be slower and the effect will be worse. Other effects are not significant.

I hope my answer can help you!

The role of salt in bread making

There is not much salt in bread, but even a small amount of salt has a great influence on the taste of bread and the texture of dough.

Improve the taste of bread and increase the salty taste.

Change the texture of dough. The addition of salt can enhance the elasticity and ductility of dough, and salt can make the gluten structure more refined, the dough texture more compact and the finished product structure more delicate.

Control the dough fermentation speed. Salt can effectively inhibit the fermentation of yeast, so that dough will not lack the flavor of flour because of a large amount of carbon dioxide produced in a short time.

Post-salt method

Salt has the function of strengthening gluten, which may lead to premature hardness or excessive elasticity of dough. Putting salt in the later stage may reduce the taste of dough, so whether to put salt first or later depends on the needs of bread. Generally, the direct method can choose to put salt first, but the dough that needs long-term self-hydrolysis should be considered before putting salt to avoid offsetting the dough relaxation effect.

When we make bread, we first mix bread flour, sugar, salt, baking powder, butter and water in proportion, and then stir them into balls. If the salt is put in late, the stirring time will increase. Excessive mixing of dough will break gluten, which is not conducive to film formation and is difficult to mix evenly. So it's best to put the proportion first and then stir.