“And a pinch of salt” – it’s a recommendation that we come across in almost all cake recipes, and for those with less experience in the kitchen, it’s a real mystery, but there’s a very clear reason why we shouldn’t skip it never over this step. Find out, from the lines below, why we put salt in desserts. The chemical reaction it triggers.
“And a pinch of salt”
I grew up hearing from my parents or grandparents the story of “Salt in dishes”, then I learned that if it is consumed in excess, it can have negative effects on the health of the human body.
In recent years, more and more of us have started to significantly reduce the amount added to our dishes, but there are some situations in which we should not miss it from the list of ingredients.
A step we should not skip
When we choose a sweet dish with which to delight our family or guests, we will come across, in most recipes, a specification that many housewives – especially those with less experience in the kitchen – consider bizarre, that “dust of salt” or “knife tip of salt” that is added to doughs.
As strange as the presence of this ingredient in the composition of a dessert may seem, it is not accidental, it actually plays an important role in the final result.
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Why do we put salt in desserts?
Why do we put salt in desserts, really? It will not only enhance the flavors, but also plays an important chemical role. It slows down many of the reactions that take place between ingredients, especially fermentation.
Quantity is very important. In general, salt should be around 1 or 2% of the amount of flour used.
Salt triggers a certain chemical reaction, playing an essential role in the formation of the gluten structure in the dough. It also affects the moisture stored on the counters – bread, cookies, cakes – it keeps the food tender, soft, prevents drying.
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