"Salt in the sweet? Well, well, "these are the comments I often meet under their own recipes. Many people think it's strange, but it is not. Let's deal!
Why salt sweet?
Certainly you asked this question more than once. Why do this, when preparing sweet pastries. Salt in baking is very important, and if it does not add, it will affect when you take it out of the oven.
To begin to understand why I suggest we generally use salt in the conventional food. I'm sure many do not realize what salt in the food.
Salt- a natural flavor enhancer. When the food, which has a salt falls to us in the mouth, a chemical reaction occurs. Salt reacts with saliva and thereby enhances the taste buds.
To check, simply prepare, for example, buckwheat, salt and without. Buckwheat without salt is obtained fresh and tasteless. And if you add a little salt, gives a rich and bright taste of buckwheat, which has exactly with nothing to confuse.
Adding salt in baking, I enhance the flavor and aroma. But this is not the only thing that makes the salt in baking.
How salt affects pastries
The rate of rise yeast dough
Salt slows down the yeast. Add a little salt, we can control the speed of the dough rise. Also, when the slow work of the yeast dough has time to ferment, which would give baking a bright taste and aroma.
Baking in which there is salt, it turns a beautiful appetizing crust.
The texture of the crumb
Salt strengthens gluten (gluten) in the test and helps to keep the air bubbles in the dough. Due to air bubbles rising dough (this is what I wrote in the article, leave a link at the end).
Now you know why you want to salt in sweet baked goods. But remember, do not add salt more than specified in the recipe. This can lead to what will be baked salty taste, and what we do.
Why does the dough in the oven does not rise. says confectioner