How does the “delayed salt” mixing method reduce dough mix time?
The effect of salt on dough mixing is quite pronounced. It is generally speculated that the additional energy necessary to develop fully mixed bread doughs in the presence of salt is due to the interaction of salt and proteins. It is known that salt coagulates gluten proteins. Perhaps salt blocks certain protein groups and thereby inhibits so-called hydration and dough development. More mechanical work is then required to again unfold these groups. If sulfhydryl radicals are involved in the salt effect on mixing, protein coagulation might be an explanation. To minimize the effect of salt in mixing doughs, the baking industry often uses delayed addition of salts. This procedure permits rapid dough development and minimizes the retarding effect of salt.
