Salt plays an important role in baking. It is more than just a seasoning or flavor enhancer. It also has these functions:

1. Salt strengthens gluten structure and makes it more stretchable.Thus, it improves the texture of breads.

2. Salt inhibits yeast growth. It is, therefore,important for controlling fermentation in bread doughs and in preventing the growth of undesirable wild yeasts.

For these reasons, the quantity of salt in a formula must be carefully controlled.

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