Salt

1
Salt

• Salt
• Sodium chloride
• 40 sodium 60 chlorine both of these are deadly
  on their own but combined in these proportions
  forms the substance indispensable to life known
  as salt.
• Salts roll in bread making is to-
• 1 add flavour
• 2 add stability to the gluten structure
• 3 It has a controlling influence on fermentation
• 4 It assists as a moisture retainer
• Because of the affect on control fermentation it
  has a marked effect on crumb and crust colour.
• If there is too little salt in the dough the
  fermentation is rapid, there is greater breakdown
  of sugar in to gas, an d because the gluten is
  weakened it is less able to retain the gas
  produced in the proof hence loose crumb
  structure, excessive volume and insipid taste.
• Excess of salt will inhibit the fermentation
  less sugar will be used by the yeast to produce
  gas thus resulting in a loaf with low volume,
  dense crumb structure and there will be an excess
  of colour on the loaf as the unused sugar
  caramelises in the baking process.

NaCl