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The role of salt in baking bread

The role of salt in baking bread is important and should be used in moderation. Using the right amount of salt in baking bread will make it tasty; But consuming too much salt in food products such as bread that is used daily can cause some problems such as blood pressure. In the following, we will further examine the role of salt in baking bread.

The effect of salt in making bread

Using salt in baking bread will prevent the bread dough from getting sour. Salt is used in the preparation of bread dough so that after baking, the bread will be uniform, soft and with a delicate texture. Additives such as salt should be used in appropriate and accurate amounts. If you use bakery machines to prepare bread in large quantities, knowing the role of salt in baking bread, the amount of use of this additive and the best time to add salt to bread dough becomes more important.

Characteristics of salt used in baking bread

Not every salt is suitable for baking bread. In baking bread, a special salt called baker’s salt is used. The salt used in baking bread should have the following characteristics:

  • Completely hygienic and in accordance with approved food industry standards
  • Fine granulation to dissolve quickly in bread dough
  • Free of any foreign smell and taste
  • It has a moisture content of less than 5% in salts without iodine
  • The benefits of using salt in baking bread

The use of salt in baking bread can have a positive effect on the taste and color of bread. Among the advantages of using salt in baking bread, the following can be mentioned:

  • Improving the taste and color of baked bread
  • Increasing resistance and elasticity of gluten in bread dough
  • Smooth and soft texture of baked bread
  • Positive effect in controlling and inhibiting the growth of bread yeast microorganisms
  • supply of nutrients needed by the body

Problems of excessive use of salt in the preparation of dough

The amount of salt used in baking bread should be accurate and standard. In general, it can be said that the use of salt is allowed up to 1/8 (one-eighth) percent of the weight of flour. Some bread baking centers are forced to use too much salt in bread dough due to the poor quality of flour and bread baking machines, which will cause various problems for the consumers of these products. Among the most important problems of using salt more than normal in the preparation of bread dough, the following can be mentioned:

  • Increased blood pressure
  • causing stomach upsets
  • Osteoporosis
  • Incidence of asthma
  • Heart attack and sudden death
  • Decreased normal kidney function

The best way to prevent the occurrence of the mentioned problems is to use standard and engineered devices in the preparation of bread, such as bakery rotary oven, three-meter rotary oven and Sadra Pukht restaurant rotary oven of Azerbaijan. Some bakeries use a large amount of salt and other additives to improve the quality of bread baking due to the poor quality and old bread baking machines, which is not fundamental. High quality bread should be provided by modern and up-to-date bakery machines.

Problems of not using salt in making bread dough

Not using salt in baking bread is not correct, just like using too much of it. The role of salt in baking bread is important. The best way is to use salt correctly in making bread. Not using salt in bread preparation can affect the quality of bread. Among the problems of not using salt correctly in baking bread, the following can be mentioned:

  • Dough loosening and flour wastage in making bread
  • Reducing the volume and elasticity of baked bread
  • Colorless and tasteless bread
  • Fast crumbling and brittle surface of baked bread

When should we add salt to the dough?

In the previous sections, we mentioned the importance of this issue. The time of adding salt to the dough is important and in addition to the taste, it will also affect the shape and texture of the bread. The best time to add salt in baking bread is when the water is poured into the dough pot. By adding salt to the water inside the pot, the salt will dissolve evenly in the water.

FAQ

Does the quality and brand of the bakery machine affect the quality of the prepared bread?

Yes, breads baked by standard and modern bakery machines are very high in terms of product quality and hygiene and have more fans. One of the best brands that produce all kinds of modern bakery machines and made with engineering principles is the bread baking machines of Sadra Pokht Azerbaijan.
One of the most important features of this company’s products is the engineered, optimized and practical design of bread baking machines, with quality and availability of parts, reducing fuel and energy consumption, high quality of bread baked with Sadra brand bakery machines. Azerbaijan, the warranty and after-sales service of the company pointed out.

Is it correct to completely remove salt in baking bread?

It is necessary and necessary to use baking salt in the right amount in baking bread. Therefore, it is not recommended to completely eliminate salt in baking bread.

Is special salt used in baking bread?

In the preparation of industrial breads, a special salt called bakery salt can be used. One of the most important features of this salt is its healthiness and high quality.

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