How to improve the baked food's taste by using the sault

Many people may have thought that the role of salt in baking is mainly reflected in the provision of taste, this idea a bit narrow. In fact, the salt can be used to enhance the flavor of other ingredients in the dough, the dough in a variety of processing such as biscuit making, egg tarts forming and other reflect the different effects.
 
    Salt is not just a flavoring agent, has the following functions: to strengthen the gluten structure to make it more resilient, thereby improving the texture of baked goods. Inhibition of yeast sound field. Because it can control the fermentation of the dough, place the growth of wild yeasts. For these reasons, the amount of salt to be properly controlled. Use too much, fermentation will be slower; use enough, fast fermentation. Yeast digest too much sugar in the dough, it will lead to food (cookies, tarts, etc.) Skin color is too light. Because salt affect yeast, do not salt added directly to yeast softened water.
 
Make the gluten firmer
 
    When salt is added to the dough being, it will make the dough in the gluten structure becomes compact, giving more gluten strength toughness. This effect can be improved dough fermentation process to capture carbon dioxide gas, the ability to lock, but also makes the baking of cookies or tarts finished product has a more full reference profile.
 
    Some bakers will be in control of the final component of salt dough mixing process, in order to avoid making the dough hardens prematurely, ultimately reducing the total time of mixing. However, we know that, although this can save ten minutes of processing time, but will be accompanied by a negative effect so that seasoned craft bakers do not use such methods. We know that the salt is a natural antioxidant, if we do not have salt dough, then the dough in the process of high-speed mixing, the oxidation rate of the dough to increase significantly, resulting carotenoids are destroyed inside the dough, the final dough scent severely affected.
 
Fermentation efficiency and reduce the activity of the enzyme
 
    Even if only a small amount of salt will reduce the efficiency of fermented dough and pre-dough and the inside of enzyme activity. This is because the salt crystals is hygroscopic, which means that the salt can absorb water from its surroundings, and when both salt water and yeast to compete on the same stage, the salt will be the winner, thus greatly reducing the yeast fermentation effectiveness.
 
    For pre-dough, adding a little salt can effectively prevent the occurrence of over-fermented. But now, the dough salt content is limited to between 1.8-2.2% of the total grain dough (2% is the industry standard). It should be noted that if the content of the dough is too low, it will lead to the finished product too bland taste empty; and the high salt content (over 2.2%), will result in the finished product taste too salty. That is the amount of salt to have a suitable degree, not only to cookies, tarts with natural flavor, but also effectively control the fermentation efficiency and enzyme activity.
 
Salt water-absorbent
 
    Although the baking is completed, the presence of salt can keep the humidity inside the bread, thus delaying the spoilage rate of bread in a dry environment. On the other hand, in a humid environment, food salt can absorb moisture from the environment, so that it remains soft, the phrase is better we use cookies to store containers of reasons.
 
Improve the flavor
 
    Without salt is no taste and flavor, sweetness rely on salt, a salt with a savory addition to their outside, add a little salt all kinds of food, but also increase the flavor, to meet the taste, such as the amount of salt added to bread usually accounts for the total flour the amount of 1% to 1.5%, the staple food of bread with salt can be slightly more, but not more than 3%.
 
Enhance the muscular force of gluten
 
Gluten flour salt can enhance the flexibility and toughness of the dough, the dough can be wrapped more gas to extend the time soft products.
Through some reasonable mix and match, to make biscuits/egg tarts/cookies and tarts more delicious.