What is the purpose of using salt when baking?!


Question: Salt brings out the flavor when cooking; also when baking a pinch will bring out the sweetness in the foods.


Answers: Salt brings out the flavor when cooking; also when baking a pinch will bring out the sweetness in the foods.

a bit of salt helps to bring all the ingredients together, I am not sure why? but believe me if you omit the salt you can tell the difference.

Salt is used in almost all methods of cooking as it adds flavour to the food being cooked. Most cheap foods contain a lot of salt to enhance poor qualities of flavour. I hope this answered your question appropriately

When using yeast, salt 'deactivates' it in a way. If you omit the salt, the yeast will become an uncontrollable mess.

In things such as cookies, muffins, and cakes; the salt brings out the sweetness, but just be sure that you don't use too much because it can be easily identified.

salt takes away the bitterness of some ingredients...
such as..semi sweet chocolate, bananas, and many other ingriedients...when you bake them they become slightly bitter, but the salt counter acts it!

when ever you add sugar to a food you have to add alittle salt to equal it out.

to make the finished baked good taste nice?

balances and enhances flavor, esp of sweet items

reacts w/ leavening to yield a lighter product.

The Effects of Salt in Baking:
More than adding flavor, salt begins to affect your baked goods from the moment it's added to the dough.

Here are some things you should know about what salt does in your baked goods.

Salt slows down all the chemical reactions that are happening in the dough, including calming fermentation activity to a steadier level.
Salt also makes the dough a little stronger and tighter.
Salt impacts the shelf life of baked goods, but its effects depend on weather conditions. Salt is hydroscopic, which means it absorbs water. Consequently, in humid climates, it will trap moisture from the air, making a crisp crust soggy, and therefore shortening shelf life. In dry climates, however, the salt helps hold water in the bread longer, inhibiting staling, and thus extending the bread's shelf life.
Salt, of course, adds flavor to baked goods. It also potentiates the flavor of other ingredients, including butter and flour.
Salt comes in several forms, including fine, course, sea salt and Kosher salt. All provide the same effect. In fact, in blind taste tests, people were not able to distinguish a difference in the bread's taste based on the type of salt used.





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