What is the function of salt in baking?

The function of salt in baking primarily revolves around its role in strengthening dough structure and enhancing flavor. When added to dough, salt interacts with the proteins in the flour, particularly gluten, which helps to develop a stronger and more elastic dough. This improved structure is crucial for retaining gas produced during fermentation, ultimately resulting in a better rise and texture in the final baked product.

In addition to its structural benefits, salt acts as a flavor enhancer that balances and accentuates the sweetness of other ingredients. It helps to create a more complex flavor profile, making baked goods more enjoyable to eat.

While it is true that salt can act as a preservative by inhibiting the growth of certain bacteria and molds, its primary role in baking is not focused on preservation but rather on texture and taste. It does not directly contribute to increasing the rise of bread in the same way that yeast does; instead, it supports the overall quality and integrity of the dough.