Profile PhotoZziwa
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@kamos-bakehouse-ltd
Post count: 49

When you talk about “iodised salt” what comes to my mind is the NaI (sodium iodide ) added to sodium chloride or sea salt but according to the conc of sodium iodide added to sodium chloride they are just fine little traces of the compound which are added to meet the dietary demands of some individuals so it has mininal effect on the dough composite

But talking about salt in particular ,it inhibits yeast performance therefore there will be a reduced release of enzymes by the yeast due to osmotic stress caused by the salt

Then talking about enzymes in particular forexample alpha amylase ,there is research which shows that at low salt concentrations the activity of the enzyme is increased but when the salt is occuring in high concentration  the enzyme activity is decreased