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The Role of Salt in Baking.
Member rating: No Rating | Words: | Submitted: Mon Jun 19 2006
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The Role of Salt in Baking For most cooking, salt is used to add or enhance flavor to a dish or platter. In baking, however, salt plays a far more important role. It not only enhances flavor, but also controls bacteria, strengthens dough by tightening gluten, and prolongs shelf life. Various salts are available for baking, and each form influences how easily the salt blends with dough. Granular, or table, salts are in the form of dense cubes, due to vacuum evaporation. Sea salts and Diamond Crystal kosher salts are formed from surface evaporation, causing flakier pyramid salts. Morton's kosher salt is granular salt that is pressed into flakes by rollers. Each form of salt is different in volume as well as the way they dissolve, mix, and adhere. For example, 1 tablespoon of granular salt is the equivalent of 11/2 tablespoons of Morton's kosher salt or 2 tablespoons of Diamond...
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