That’s because yeast is a viable fungus. If it is mixed directly with salt, sugar, ice, etc., the yeast will easily die, thus affecting fermentation. Salt can be added during baking. Adding salt to fermented dough can enhance the elasticity and toughness of the flour, but salt and yeast cannot be added at the same time.

First of all, salt and yeast should not be in direct contact. Mix the salt and flour first and then add the yeast. The salt cannot exceed 1% of the flour, otherwise it will affect the fermentation. Salt can regulate the physiological functions of yeast. An appropriate amount of salt can stabilize the growth of yeast, but excessive salt can inhibit the growth or death of yeast. Adding an appropriate amount of salt to the dough can regulate the fermentation of the dough.

Extended information:

Dough without salt will ferment quickly and the fermentation is extremely unstable. Especially in summer, it is often difficult to control the fermentation time of the dough and it is easy to over-ferment. In this case, the dough will become sour.

Another purpose of adding salt to the dough is to increase the taste of the ingredients. Salt can highlight the aroma of other ingredients and have the effect of improving fragrance, sweetness and freshness. So pay attention to a few points and you will make delicious and nutritious pasta.

Generally, the amount of salt should not exceed 1% of the weight of flour, and the amount of sugar should not exceed 6%. Otherwise it will affect the fermentation. In addition, salt and sugar should be added to the flour and mixed briefly before adding yeast. Do not mix yeast directly with salt and sugar.