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doi:10.1094/CFW-53-1-0004 |
VIEW ARTICLE Role of Salt in Baking R. A. Miller (1) and R. C. Hoseney (2). (1) Kansas State University, Manhattan, KS. (2) R&R Research Services, Inc., Manhattan, KS. Cereal Foods World 53(1):4-6. The general term salt in baking formulas refers to sodium chloride. Salt is one of the four essential ingredients in bread (flour, salt, yeast, and water). The functions of salt in baking include stabilizing the yeast fermentation rate, strengthening the dough, enhancing the flavor of the final product, and increasing dough mixing time. This article is an overview of these roles. It also examines some salts other than sodium chloride.
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