Thursday, April 2, 2009

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Salt and its role.

Effect of salt on the dough (Prof. Neumann)
fact that salt has any effect on the properties of a test, has long been known in practice. Every baker knows that the addition of salt dough is better retains its shape, it is stronger and more able to resist than without salt. This phenomenon is attributed most of the properties of salt inhibit fermentation. But this explanation is eliminated, since the accepted concentrations of salt (1-2%) did not occur much-pronounced delay in the fermentation (see "Effect of sodium salt on the fermentation), which can be readily seen by putting the experience of fermentation in a sugar solution.
If you admit that conditions in the test for yeast are less favorable that this salt should act more vigorously than in the sugar solution, it is still impossible to explain the effect of salt on the dough change in the fermentation process. Rather, we are dealing here with the influence of electrolyte on the swelling capacity and solubility of the components of flour, especially the gluten protein.
On experiments can be seen in the fact that salt lowers the solubility of gliadin in water and in alcohol; succeeded even with the addition of sodium salt, gluten completely precipitate from its solution. Coupling Washable gluten decreases with increasing concentration of added sodium salt. Thereby changing and connectivity and plasticity of the test.
free from salt dough is soft and very swollen, and flour with low gluten even sticky and spotting and misty when proofing. Pores small grain obtained as carbon dioxide released from the test easier and it goes down. But this applies only to a very mature test. Short-gestation test, no salt bread obtained from a coarser porosity, or at least not with thin-walled.
dough table salt are shorter, but stronger, less spread. Therefore, the pores of bread is better expressed, the crumb more resilient and more capable Resistance, the bread turns out better (Fig. 122).

Fig. 122. Bread from the same flour, salt free and salt.
If the flour gives itself a viscous the dough does not spread throughout the proofing, the absence of such salts can cause the formation of larger pores, while the salt dough more succinctly.
Consequently, and when you add salt, we are dealing with a factor in the dough, although it was put into the dough just to improve taste. Therefore, in table salt can not be regarded as an indifferent substance, which can optionally put or not put in the dough, but it must be applied properly, this test, respectively.
usually take on 1 liter of fluid used to test the 20-30 grams of salt and limit an increase in milk test 15-20, with milk in the batter and without introducing minerals and they are already changing the properties of the test.

Further attention should be paid to the fact that elevated doses of salt can provide resistance to all influences, which cause softening of the gluten, the weakening of the dough and rigidities, stickiness of the crumb. Therefore also increase the amount of salt in the dough from a weak flour, flour mixed with malt from the old, stale, or stored in damp flour and, in return cases, reduce the amount of salt. The same considerations raise the amount of salt in the dough in the hot and humid summer days and reduce it in a cool dry weather.
Lack of salt
Characterization of the defect. in the bottom grades of grain shortage or complete absence salt, all other normal parameters can give the product to form a somewhat more vague, the lower crust is slightly concave, and molded-
crust softer side, concave. Crumb pores enlarge, thick-walled. The upper crust is flat or at full proofing sharply concave saddle. The taste of fresh products. Often, the lack of salt in the dough gives the reduced elasticity due to insufficient swelling of proteins in the formation of the crumb.

Method Warning . Strict adherence to the dosage of salt in the dough in a Compliant with the production recipe.

necessary supplement of salt for good testoobrazovaniya and taste varies for different varieties from 1,2 to 2%, except for special classes, which provide for improvement in the standards.

Flour reduced bread dignity or impurity defect flour makes it necessary to increase the dosage of salt up to 2-2,5%.

In cases of production of special dietary varieties without added salt is applied special technology dough fraction of flour in the leaven, sourdough rises to 70% of the total consumption of flour for baking.

 salt improves the structural - metal properties of the dough and the taste of products. Gluten is under the influence of the salt becomes more dense, protealeticheskih activity of enzymes is somewhat reduced. Unsalted or salted dough has a weak, sticky consistency. Salt several umetaet yeast cells and milk - acid bacteria and, consequently, slows down the process of alcoholic and lactic fermentation in the semis. 
Cloruro_di_sodio Wee Kee

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