Why do so many dessert/biscuit recipes have salt in them?
Whilst I can understand salt in the majority of recipes, I never really understood why it is in so many desserts or biscuits.
When I have asked a few friends or family who do a lot of cookery, the vast majority say pretty much the same thing "the salt cuts across the other flavours", or "you always just add it!".
But... So many times, when I eat biscuits, if I chew a lot and then just as I swallow, I can always taste salt... The ones I probably taste salt the most on are (Worst first) : Custard Creams, Digestives, Rich Tea.
In my honest opinion, the salt just isn't needed - I don't think it adds anything, and, it just seems to leave a horrible after taste (I can usually always taste it, but a lot more when I chew a lot).
In particular, now that so many people are on low salt diets and so many people say it is bad for you, I don't understand why it is there!
So, is there a good reason why it is added?
Best Answer
Salt has unique properties in how it interacts with the taste buds. While it has its own "flavor" it also has the ability to enhance some flavors while blocking your ability to experience others.
While I could go on, all I would be doing is repeating much of what I learned watching The Food Network's Alton Brown. He goes in depth for the episode "The Ballad of Salty and Sweet" which is available on from the Food Network.
There are (of course) other resources, but AB does a really great job of teaching in this episode.
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Quick Answer about "Why do so many dessert/biscuit recipes have salt in them?"
In pastry-making, it helps cut the oily mouthfeel of buttery doughs and encourages browning. But mostly, salt is about making things more delicious. It's the key to waking up flavors, creating balance and making desserts totally crave-worthy, giving everything that little edge that makes you take one more bite.You have some cookies! Make this wonderful quick and easy dessert that is incredibly yummy!
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Answer 2
Not only does salt affect the taste of baked goods, it reacts with the dough chemically to slow the action of leaveners, and to change the texture. Here's a brief synopsis, which discusses how salt has an effect on water absorption, as well : http://www.progressivebaker.com/resources/tips_effects_of_salt.shtm
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