How does salt affect yeast dough? What will the finished product be like if salt is omitted? If too much salt is used?
Salt slows the yeast's activity for a steady rise. Without salt the product would have a coarse, crumbly texture with a bland taste because fermentation occurs too quickly. If too much salt is added, fermentation and yeast growth will be retarded, resulting in a dense, low-volume product.
Nutritional Science
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