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Salt

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
Salt plays an important role in baking. It is more than just a seasoning or flavor enhancer. It also has these functions:
  • Salt strengthens gluten structure and makes it more stretchable. Thus, it improves the texture and grain of breads. When salt is present, gluten holds more water and carbon dioxide, allowing the dough to expand more while holding its structure.
  • Salt inhibits yeast growth. It is therefore important for controlling fermentation in bread doughs and preventing the growth of undesirable wild yeasts.

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