What are functions of salt in baking?

1. Enhances Flavor: Salt plays a crucial role in enhancing the flavor of baked goods by complementing the sweetness of the sugar and reducing bitterness. It balances out the flavors, and creates a more palatable taste.

2. Tenderizes Crust: Adding salt to the dough or batter helps weaken the gluten in flour, leading to a more tender and flaky crust in pastries and breads. Without salt, the crust may become tough and difficult to chew.

3. Provides Strength and Structure: Salt promotes the formation of gluten in flour when combined with water. Gluten serves as a binding agent, ensuring that the baked goods maintain their shape and structure.

4. Controls Yeast Activity: For breads and other yeast-based baked goods, salt helps control the fermentation process. It slows down the growth of yeast and regulates its activity, allowing for a more uniform and consistent rise in the dough.

5. Enhances Browning: Salt plays a role in the Maillard reaction, which is a chemical reaction between amino acids and reducing sugars. This reaction is responsible for the development of the golden-brown color and roasted flavor in baked goods.

6. Preservation and Shelf Life: In ancient times, salt was primarily used as a preservative to prevent spoilage and extend the shelf life of baked goods. Although modern methods have made preservation easier, salt still contributes to enhancing longevity.

7. Flavor Enhancer: Beyond balancing sweetness, salt can also enhance the flavor of other ingredients in the baked goods. For example, it can intensify the taste of chocolate, nuts, and spices, creating a richer and more complex flavor profile.

8. Emulsification and Creaming: In recipes that involve creaming together butter and sugar, salt helps to incorporate tiny air pockets, resulting in a smoother and creamier mixture.

Overall, salt performs various important functions in baking by enhancing flavor, providing structure and texture, controlling yeast activity, promoting browning, preserving, enhancing other flavors, assisting in emulsification, and facilitating creaming of butter and sugar.