Why add salt to dough. Why add salt to the dough

Why add salt to do dough: Whenever the dough is kneaded for bread in the house, often people definitely add a pinch of salt to it. Some people feel that it is only for taste, but the reality is much more than this. Many times the question arises that if sugar can be added to taste, then why is salt added? Actually, salt is not just taste, but also part of technology in the entire process of making bread. Let us understand in detail why it is necessary to add salt to the flour and why the sugar is kept separate from it.

1. Salt enhances taste
Salt not only makes the bread salty, but also enhances the taste of other things in the flour. It creates a balance so that the bread does not look tasteless. Bread without salt seems to be faded many times, especially when you do not eat it with lentils or vegetables.

3. Affects yeast activity

If you are making bread using yeast (East), then salt controls its activity. If more yeast works, the texture of bread can go wrong, it will be more visible and can also be sticky. Salt balances this process so that the size and texture of the bread is better.

4. Help in the process of absorbing water
When you knead the dough, the right amount of water is found in it if salt is present. Salt helps in absorbing water, which makes it easier to knead and makes flour flexible.