What is the function of salt in yeast bread?

Seasoning: Salt enhances the flavor of bread by balancing out the sweetness from the yeast and flour.

Crust Color and Texture: Salt contributes to the development of a golden brown, crispy crust. It helps to control the Maillard reaction, which is the chemical reaction between amino acids and sugars that occurs during baking and produces browning and flavor development.

Yeast Activity: Although too much salt can inhibit yeast activity, a moderate amount of salt can improve yeast fermentation. Salt can regulate the osmotic pressure in yeast cells, allowing them to absorb water and nutrients more efficiently for growth and fermentation.

Protein Structure: Salt interacts with the proteins in the flour, particularly gluten. It strengthens the gluten network, resulting in a more elastic and stable dough that can better hold the gas produced by the yeast during fermentation.

Enzyme Inhibition: Salt inhibits the activity of enzymes that can break down gluten, leading to a longer-lasting dough structure and a more uniform rise in the bread.

Mold Control: Salt has a mild antimicrobial effect that can slow down mold growth, extending the shelf life of yeast bread.

Overall, salt plays a crucial role in enhancing the flavor, texture, appearance, and shelf life of yeast bread, contributing to its desirable qualities.