NUTRITION
CARBOHYDRATES
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Tenderizing Agent
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Adds Flavor
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Gives structure
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Adds moisture
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Detailed explanation-1: -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-2: -Salt has a binding or strengthening effect on gluten and thereby adds strength to any flour. The additional firmness imparted to the gluten by the salt enables it to hold the water and gas better, and allows the dough to expand without tearing.
Detailed explanation-3: -Salt provides flavor. Bread baked without salt will have a flat and insipid taste. Salt tightens the gluten structure. Salt has a retarding effect on the activity of the yeast. Salt indirectly contributes to crust coloring. Salt helps preserve the color and flavor of flour.