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is makes it brown
nothing except turns it bubbly and kinda purple
it gives you severely bad craps!! Because of the acid involved.
The sugar (maltose and dextrin to be exact) in the bread makes it brown... not the salt. It does however strengthen the gluten bonds in the dough and regulate the yeast so that the dough does not rise to quickly
What else can I help you with?
What is yeast bread used with?
They put flower,eggs,and salt in the yeast bread.
What happen when you mix yeast with salt?
The yeast die.
Why do you use salt in bread making?
The salt in bread making improves the flavor of the bread and balances the action of yeast.
What goes into bread?
Flour, water, yeast & salt
How does bread rise after adding bakers yeast?
When mixed, the yeast reacts with the salt and the sugar.
What is ordinary bread?
wheat flour, salt , water yeast.
Do you add salt to bread flour?
Yes. Bread flour has no salt in it, and the salt actually serves two purposes in bread making. One is for flavor, of course, and the other function it serves is to help keep the yeast in check. In other words, it prevents the yeast from overdeveloping.
What happens when you add too much salt to your yeast bread?
In yeast breads, salt limits the action of yeast by killing it. If you have too much salt, you might kill the yeast too quickly. The bread might also taste salty. In quick breads (those that rise with baking soda and/or baking powder), salt is used to add flavor, so too much salt will just make the bread taste more salty.
What are the ingredient of bread?
flour , yeast , warm water , salt
Why should you never add the salt directly to yeast?
The salt will bust the yeast cells killing it. Thus the yeast will be useless and not product the gas that is needed for the dough (bread) to rise.
What ingredient is the foundation of quick breads?
Flour, sugar, eggs, baking soda, salt. There is no yeast in a quick bread.
What happens when you left out the salt in Amish Friendship bread?
Adding salt to bread dough controls the action of the yeast and improves the flavor. Bread made without salt will have a coarser texture and a blander flavor than bread made with salt.
