{"id":2989,"date":"2021-04-27T14:13:45","date_gmt":"2021-04-27T12:13:45","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/la-sal-y-sus-efectos-en-la-masa\/"},"modified":"2021-04-27T14:13:45","modified_gmt":"2021-04-27T12:13:45","slug":"la-sal-y-sus-efectos-en-la-masa","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/es\/tecnica-3\/la-sal-y-sus-efectos-en-la-masa\/","title":{"rendered":"La sal y sus efectos en la masa"},"content":{"rendered":"\n<div class=\"stripe-one-col-media fullwidth\">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/sale-header.jpg\" alt=\"\" \/>\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p class=\"article-abstract\" style=\"text-align: center;\">El oro blanco de la cocina, la sal es de vital importancia en la masa de la pizza.<\/p>\n<p>&nbsp;<\/p>\n<p>La sal tiene muchos efectos estructurales, antis&eacute;pticos y est&eacute;ticos en la masa. Antes de hablar de esto, vamos a recordar r&aacute;pidamente qu&eacute; valor ten&iacute;a en el pasado y c&oacute;mo perdi&oacute; su poder comercial. Esto se debi&oacute; al bajo coste de la extracci&oacute;n de las rocas, de los dep&oacute;sitos subterr&aacute;neos o por evaporaci&oacute;n del agua del mar.<\/p>\n<p><b>Considerada como el oro blanco a la altura del metal m&aacute;s precioso y de la seda<\/b>, antiguamente la sal produc&iacute;a el comercio, apuntalaba la moneda y era tan importante que incluso provocaba guerras por el monopolio. Los Estados ten&iacute;an el derecho exclusivo de distribuirla, con severas penas para los contrabandistas, y fue una importante fuente de ingresos durante mucho tiempo; los romanos construyeron una de sus arterias m&aacute;s importantes con el nombre de VIA SALARIA NOVA precisamente para transportar la sal desde Roma hasta el puerto de Ascoli.<\/p>\n<p>Los tipos de sal disponibles en el mercado pueden dividirse en dos categor&iacute;as: la sal marina producida en salinas por evaporaci&oacute;n del agua de mar y la sal gema extra&iacute;da de dep&oacute;sitos subterr&aacute;neos.<\/p>\n<p>Para las masas de pizza, se recomienda el uso de sal marina, ya que aporta sabor. Cuando se a&ntilde;ade a la masa, tiene la capacidad de reforzar la malla glut&iacute;nica, especialmente en las harinas d&eacute;biles con un valor proteico bajo, ya que la gliadina es menos soluble en el agua salada; por consiguiente, la presencia de sal da lugar a un gluten m&aacute;s compacto. Una cantidad excesiva de sal no s&oacute;lo sala demasiado la masa, sino que la hace demasiado r&iacute;gida, por lo que la cantidad &oacute;ptima se sit&uacute;a entre el 2% y el 3%. La sal tambi&eacute;n tiene un efecto en la levadura, ya que reduce el desarrollo del di&oacute;xido de carbono y, en grandes cantidades, la presi&oacute;n osm&oacute;tica deshidrata la c&eacute;lula de levadura, provocando su muerte y la ca&iacute;da del proceso de fermentaci&oacute;n. Por esta raz&oacute;n, es aconsejable no poner la levadura en contacto directo con la sal durante mucho tiempo.<\/p>\n<p>Tiene grandes propiedades antis&eacute;pticas y antioxidantes, lo que permite conservar nuestras bolas durante varios d&iacute;as, evitando la proliferaci&oacute;n de bacterias y retrasando la oxidaci&oacute;n.<\/p>\n<p>Mejora el aspecto del producto final porque ayuda a que la superficie de la pizza se oscurezca, dando a la corteza un color distinto y mayor crujido.<\/p>\n<\/div><\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p>El resultado ser&iacute;a una masa <strong>pegajosa, blanda y de poca consistencia<\/strong>, dif&iacute;cil de trabajar, con muy poco desarrollo, sin caramelizaci&oacute;n y con un aumento excesivo de la fermentaci&oacute;n.<\/p>\n<p>Entre los muchos efectos de la sal, no podemos pasar por alto los que tiene en la salud. La Organizaci&oacute;n Mundial de la Salud recomienda no consumir m&aacute;s de 5 g\/d&iacute;a de sal, ya que un tercio de la poblaci&oacute;n mundial padece hipertensi&oacute;n, uno de los principales factores de riesgo de las enfermedades cardiovasculares. El sabor es un elemento importante en la degustaci&oacute;n de un plato, pero es necesario evaluar cuidadosamente el equilibrio adecuado de sal entre la masa y el relleno de la pizza: es una se&ntilde;al de gran responsabilidad hacia el cliente.<\/p>\n<\/div><\/div>\n<div class=\"stripe-one-col-media \">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/sale-1.jpg\" alt=\"\" \/>\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p>Otro aspecto muy interesante para todos los pizzeros a los que les gusta crear productos alternativos tiene que ver con el uso de ciertos tipos de sal en el mercado. Se puede obtener un nuevo y sofisticado producto con matices especiales con sales coloreadas, como la sal negra de Chipre (extra&iacute;da por evaporaci&oacute;n de agua rica en carb&oacute;n activado), la sal roja de Hawaii debido a la presencia de arcilla, la sal azul de Persia de las minas de Ir&aacute;n, la sal p&uacute;rpura de la India y muchas otras, o con sales ahumadas como la sal de Salish, la sal de Durango de Norteam&eacute;rica o la sal de Yakima de la costa del Pac&iacute;fico.<\/p>\n<\/div><\/div>\n<div class=\"shared-content \">\n            \t\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>El oro blanco de la cocina, la sal es de vital importancia en la masa de la pizza.<\/p>\n","protected":false},"author":1,"featured_media":1833,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[119],"tags":[],"class_list":["post-2989","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecnica-3"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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