BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Salt acts as a natural enhancer-Salt acts as a natural enhancer in the dough that not only adds to the taste but also helps bring out the flavor and aroma present of the flour and other ingredients. Salt in the right amount enriches the flavour-Bread baked without salt will have a flat and insipid taste.

Detailed explanation-2: -Salt is used in quick breads to enhance the flavor of the other ingredients. There is not a specific ratio for home baking, and the recipe may need to be adjusted if salted butter is used. Leaving the salt out completely will leave your bread tasting bland.

Detailed explanation-3: -Salt is also an essential ingredient in bread making; it contributes to the structure and flavor of the bread, and is necessary for the yeast to work properly.

Detailed explanation-4: -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.

Detailed explanation-5: -Salt helps slow down chemical reactions, including controlling the fermentation rate of yeast and dough development. Salt makes dough texture a little stronger and tighter.