Adding salt and sugar during the kneading process of making bread serves several important purposes:
Flavor enhancement: Both salt and sugar are essential for enhancing the overall flavor of the bread. Salt brings out the natural flavors of the other ingredients and helps to balance and round out the taste. Sugar adds a hint of sweetness, which can complement the savory flavors and make the bread more enjoyable to eat.
Dough strength and texture: Salt plays a crucial role in developing the gluten structure in the dough. Gluten is a network of proteins that forms when flour is mixed with water during kneading. It gives the bread its structure and elasticity. Salt strengthens the gluten, making the dough more elastic and easier to work with. It also helps to control the fermentation process by regulating yeast activity.
Yeast regulation: Sugar serves as a source of food for the yeast. Yeast is a microorganism that ferments the sugars in the dough to produce carbon dioxide gas, which causes the dough to rise. The carbon dioxide gas is trapped within the gluten network, causing the bread to expand and become light and airy. The addition of sugar provides the yeast with the necessary nutrients to promote proper fermentation and rise.
Browning and crust development: Sugar aids in the browning of the crust during baking. When exposed to high heat, sugar caramelizes, giving the bread a desirable golden-brown color and contributing to the overall appearance and taste of the finished loaf.
Shelf life and texture improvement: Sugar helps to retain moisture in the bread, which can contribute to a softer, more tender crumb and a longer shelf life. The sugar molecules attract and hold onto water, preventing the bread from becoming stale too quickly.
In summary, adding salt and sugar to the dough during the kneading process is essential for flavor, dough development, yeast regulation, crust browning, and overall quality of the final bread product.