SALT

Salt is a crystalline solid, white, pale pink or light grey in color, normally obtained from sea water or rock deposits. Salt is an essential ingredient for both sweet and savory dishes. Salt helps to bring out the flavor of other ingredients. If too much is added, food becomes inedible and too little makes food insipid. The right amount to be added is known by experience. It adds to the nutritive value of food by providing the essential mineral, sodium chloride. Salt has physical effects on the gluten of flour. In reasonable quality it strengthens gluten and increases its resistance to the softening effects of fermentation. Too much salt on the other hand will remove the power of gluten to hold gas. Salt also acts as a preservative; it speeds up coagulation of eggs and lowers the freezing point.

Salt is available in three forms:
1. Table salt (fine) containing phosphate
2. Coarse or freezing salt for culinary purposes
3. Celery salt (used as an alternative to fresh celery or
celery seed).

Uses of Salt

1) Salt is essential for good health.
2) Salt is used as a preservative and as a seasoning. Salting is one of the oldest popular methods of preserving ham, bacon, fish, etc.
3) Use of the correct amount of salt improves the flavor of the savory dished and when a little is added to sweet dished, it enhances the flavor.

4) It has a physical effect on the gluten of flour and strengthens gluten and increases its resistance to the softening effects of fermentation.
5) Cauliflower, when put in salted water, makes the insects come out.
6) It has a controlling effect on the activity of yeast in bakery products. It controls fermentation and hence it has marked effect on crumb, crust and colour of baked products.
7) Salt added to water, for cooking green vegetables, helps in colour retention and enhances the taste.



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