First, the dough gluten road

In technical terms, making the dough more stiff is called increasing the stiffness of the dough, making the dough more elastic, not easy to break and strong in gas retention. Such steamed bread can be made softer. As the saying goes, it is "strong".

Second, accelerate fermentation.

Theoretically speaking, salt is a nutrient, and yeast just needs nutrition in the process of fermentation, so adding salt to flour can promote the reproduction of yeast, that is, promote fermentation and make dough faster.

Third, steamed bread can turn white.

It is estimated that many friends did not expect that putting salt can also make steamed buns white. Well, yes, it can really make steamed bread white. The principle is that after adding salt to the dough, the inside of the dough will be more delicate. When the light shines on the steamed stuffed bun, it will reflect the light and be relatively brighter, so it gives people a white feeling.

Extended data

A catty of flour can't exceed 5 grams of salt at most. If there is too much salt, it will destroy yeast cells and affect fermentation. Yeast death will inhibit fermentation. So put the right amount of salt. Of course, how many grams to put depends on the product. If you just make ordinary steamed bread, put 2 grams of salt.

Salt should be dissolved in water, and put it in the final stage of dough mixing, that is, when the dough is about to be mixed, add salt water. If the dough is stirred by a dough mixer, add salt water when the dough needs to be stirred for another minute or two. This also extends the shelf life, which is similar to pickles, and mainly plays a role in sterilization. Without bacteria, the shelf life will naturally be long.

References:

Phoenix. Make steamed bread again and put some salt in the dough. Maybe the effect is unexpected.