2/2 Salt Questions

Self-test Questions (Salt)

Question 1

Name the two components of common salt?

Salt is a mineral and composed of two elements or componenets, sodium (Na) and chlorine (Cl).

Question 2

What is unique about each substance that forms salt?

What is unique about each substance that forms salt is that when sodium and chlorine are considered as separate elements we are advised that they are poisonous substances. But when nature combines them we have an indispensable substance called sodium chloride (NaCl) or common salt.


Question 3

What is meant by the term ‘hygroscopic?

Hygroscopy is the ability of a substance to attract water molecules from the surrounding environment through either absorption or adsorption. When added to foods or other materials its purpose is of maintaining moisture content. Simply it attracts moisture from the air.

Question 4

How does salt affect fermentation?

Salt affects fermentation by acting upon and strengthening the gluten. By improving water absorption rate by 1.5%. Salt restricts the build up of unwanted acids. Salt steadies the rate and has controlling influences of fermentation.

Question 5

Describe how salt affects dough stability.

The presence of salt means better dough consistency and the absence of salt results in soft sticky dough; therefore salt keeps the dough stable.


Question 6

What is the prime reason for adding salt to bread?

Its first and prime important function is to affect the flavour of the bread, but in addition to flavour, salt has a profound effect on the process of fermentation. Bread made without salt is tasteless and probably unsaleable this is why it is the prime reason for adding salt to bread.

Question 7

In what way are the antiseptic properties of salt important to the baker?

Before this aspect of salt is considered, some thought must be given to the yeast cell itself. Yeast absorbs its food through its skin or cell wall (a process known as osmosis). Therefore, the food must be in a special form and in solution before it can be accepted to the yeast cell. Should the yeast cell come into direct contact with salt or strong salt solutions, it cannot help but absorb some of the salt in the process; this is why it is important to the baker, as too much salt within a dough will deactivate/kill the yeast and Salt retards yeast fermentation, and never should dry salt to come in direct contact with yeast.


Question 8

Why should salt be stored in a dry environment?

Salt should be stored in a dry environment as salt draws moisture from the air. Salt is hygroscopic.