Did you know that bread is usually made with salt, and guess what it is used for
A. Increase dough elasticity
B. Speed up fermentation
Correct answer: Increase dough elasticity
Answer Analysis:
When making bread, salt is not just for seasoning, but also for an important purpose to increase the elasticity of the dough. Here's how salt works this way:
1. Salt enhances the formation of the gluten network. The proteins in flour form gluten under the action of water, and salt can make gluten proteins bind more easily, thus enhancing the stability and elasticity of the gluten network.
2. Salt can control the activity of yeast. The right amount of salt can inhibit the growth rate of yeast, prevent the dough from fermenting too quickly, and give the bread a better taste and texture.
3. Salt can improve the water retention of dough. Salt increases the dough's ability to absorb and retain moisture, keeping the bread fresh and soft for longer.
4. Salt has a balancing effect on the elasticity and ductility of the dough. Too much salt will make the dough hard, while too little salt will make the dough too loose and difficult to shape. The right amount of salt can strike a balance between the two, making the bread both good elastic and easy to shape.
In addition to increasing the elasticity of the dough, salt enhances the flavor of the bread and makes it more flavorful and tasty. However, excessive salt intake can have adverse health effects, so when making bread, it should be added in moderation according to the recipe and personal taste. In conclusion, salt plays a key role in bread making, giving us delicious and elastic bread by increasing dough elasticity and regulating other properties.