What is the function of using salt in bread?

Salt plays a crucial role in bread making, contributing to both flavor and texture. Here's a breakdown of its functions:

Flavor:

* Enhances sweetness: Salt actually helps to bring out the sweetness of the other ingredients in bread, making the flavor more complex and balanced.

* Adds depth and complexity: Salt itself has a distinct flavor that adds depth and complexity to the overall taste of the bread.

Texture:

* Strengthens gluten: Salt helps to strengthen the gluten network in the dough, resulting in a more elastic and stable structure. This leads to better rise and a more even crumb.

* Improves texture and chewiness: The stronger gluten network also contributes to a chewier texture, which is often desirable in bread.

* Controls yeast activity: Salt helps to regulate the activity of yeast, preventing it from fermenting too quickly and producing an overly sour flavor.

Other benefits:

* Preserves bread: Salt acts as a natural preservative, extending the shelf life of the bread.

* Improves browning: Salt can help to promote browning during baking, giving the crust a richer color.

In short: Salt is an essential ingredient in bread making, contributing to both its flavor and texture. Without it, bread would likely be bland, flat, and have a shorter shelf life.