Does salt in yeast breads control the action of yeast?

Yes, salt in yeast breads does control the action of yeast. While salt is an essential ingredient in yeast breads, its primary role is not to control the action of yeast. Instead, salt plays several other important functions in bread baking.

1. Flavor: Salt enhances the flavor of bread by balancing the sweetness and adding a savory element.

2. Gluten Development: Salt helps in developing the gluten network, which is responsible for the elasticity and structure of the dough.

3. Yeast Inhibition: While salt does have some effect on yeast activity, it doesn't directly control it. In fact, at the levels typically used in yeast breads (around 1.5-2%), salt does not significantly inhibit yeast growth.

4. Crust Color and Texture: Salt contributes to the development of a golden brown crust by accelerating the Maillard reaction, a browning reaction that occurs between amino acids and sugars. It also helps create a crisper crust by slowing down moisture loss.

5. Preservation: Salt has mild preservative properties and can extend the shelf life of the bread by slowing the growth of bacteria.

To directly control the action of yeast in bread making, bakers adjust other factors such as yeast amount, dough temperature, and fermentation time.