Salt

72 Key Takeaways

Key Takeaways

  • Salt is a naturally occurring substance and is mined, extracted from brines, or produced from evaporating seawater.
  • Salt has many important functions in baking, such as:
    • Enhancing flavour
    • Controlling normal fermentation with manufactured yeast
    • Controlling unwanted fermentation and acidity
    • Improving fermentation tolerance
    • Strengthening gluten
    • Giving finer grain to bread
    • Helping create good crust colour

 

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Key Takeaways by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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