The function of salt: 1, which controls the speed of yeast fermentation.

2. Improve gluten and enhance ductility.

3. increase fragrance and reduce sweetness.

4. Prevent hands-on.

5, whitening effect

6, inhibit the growth of bacteria

7. Strengthen the color of bread raw materials to make them golden yellow and brighter.

Reference value of salt: appropriate amount of sweet bread: 4%- 1.3%.

Suitable dosage of salted bread: 1.5%-2%